How To Make Parmesan Creamed Spinach
If you’re not a fan of leafy greens, then let this creamed spinach recipe change your mind. It’s rich, creamy, and made very delicious with some parmesan.
- 1tbspunsalted butter
- 1tbspall purpose flour
- 1cupregular or nonfat half and half
- tspnutmeg,freshly grated
- ½cupparmesan cheese,freshly grated
- salt and freshly ground pepper
Wash spinach well in a large sink of lukewarm water. Lift the spinach leaves out of the sink (do not spin dry) and transfer to a large bowl.
Place about half of the spinach and any water clinging to their leaves in a large saucepan. Cover and cook over medium-high heat, stirring often, until the spinach wilts.
Stir in the remaining spinach and cook until all of the spinach is wilted and tender. Drain in a colander and rinse under cold water.
A handful at a time, squeeze the excess water from the spinach and set the spinach aside. Melt the butter in a medium saucepan over medium-low heat.
Whisk in the flour and let bubble without browning for 1 minute. Whisk in the half-and-half and bring to a simmer over medium heat.
Cook just until lightly thickened and no raw flour flavor remains. Stir in the spinach and nutmeg and cook until the spinach is heated through.
Stir in the cheese. Season with salt and pepper. Serve hot.
- Calories: 145.63kcal
- Fat: 10.16g
- Saturated Fat: 6.20g
- Trans Fat: 0.08g
- Monounsaturated Fat: 2.78g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 6.85g
- Fiber: 2.23g
- Sugar: 2.24g
- Protein: 8.53g
- Cholesterol: 28.44mg
- Sodium: 352.34mg
- Calcium: 285.62mg
- Potassium: 600.08mg
- Iron: 2.80mg
- Vitamin A: 525.07µg
- Vitamin C: 26.96mg
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