Creamed Spinach
Recipe: #6838
October 22, 2012
Categories: Side Dishes, Spinach, Christmas, Sunday Dinner Thanksgiving, Oven Bake, Vegetarian, Frozen Vegetables, more
"Creamed spinach never looked or tasted so delicious. This makes six servings and it's oven baked in ramekins in a water bath. A water bath provides a creamier and smoother end result with no burnt overdone edges "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (92.4 g)
- Calories 329.3
- Total Fat - 15.1 g
- Saturated Fat - 9.1 g
- Cholesterol - 56.8 mg
- Sodium - 165.2 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 5.5 g
- Sugars - 1.4 g
- Protein - 11 g
- Calcium - 145.4 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325 °F. Butter six 4 ounce ramekins or custard cups; set aside.
Step 2
In medium skillet, melt butter over medium heat, sauté onion until softened (3 minutes). Add garlic and for 1 minute. Stir in spinach separating with two forks. Let cool slightly.
Step 3
N small bowl, beat egg. Stir in cream, Parmesan cheese, nutmeg, salt and pepper. Mix well. Add spinach mixture; stir well to combine. Pour into prepared dishes, sprinkle with 1 tablespoon Parmesan cheese for each ramiken.
Step 4
Place ramekens in 13 x 9-inch baking dish; pour enough boiling water into pan to come halfway up sides of ramekins or baking dish. Bake for 30- 35 minutes or until lightly browned and set.
Step 5
Serve immediately or reheat gently in microwave just before serving. Can be made up to 24 hours in advance. (if making up to 24 hours in advance gently reheat in microwave just before serving).
Tips
No special items needed.
1 Reviews
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