March 30, 2022
Categories: Side Dishes
"I grew up hating spinach, but have come to like it. This recipe makes a version without cream cheese, which so many of them do."
- Serving Size: 1 (165.9 g)
- Calories 209.7
- Total Fat - 15.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 45.6 mg
- Sodium - 482.7 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 2.2 g
- Sugars - 0.9 g
- Protein - 8.5 g
- Calcium - 270.9 mg
- Iron - 2.2 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.1 mg
Cook the spinach by bringing a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
Drain the pot of spinach in a colander in the sink and run cold water over it to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
For the cream sauce, melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute.
Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes.
Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. Keep warm over very low heat.
Tips & Variations
No special items needed.