Not As Fattening But Yet Devine Creamed Spinach
Recipe: #16783
January 16, 2015
Categories: Side Dishes, Spinach, Fathers Day, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This creamed spinach version is one I prefer to make because it is very good and it has the added plus in not being as fattening as other versions of creamed spinach. Pares well with many meats, but especially with steak."
Ingredients
Nutritional
- Serving Size: 1 (266.7 g)
- Calories 176.1
- Total Fat - 10.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 18.6 mg
- Sodium - 492.7 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 4 g
- Sugars - 1.1 g
- Protein - 9.1 g
- Calcium - 303.8 mg
- Iron - 4.7 mg
- Vitamin C - 49.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Step 2
Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.
Tips
No special items needed.