Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Creamed Spinach
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- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 91 mg
- Sodium
- 769 mg
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 91 mg
- Sodium
- 769 mg
Ingredients
Directions
- Preheat oven to 325 degrees.
- Trim and wash the spinach. In a large pot of salted, boiling water add spinach. Simmer the spinach, stirring occasionally, for 10 minutes. Then drain, refresh, and squeeze dry.
- Saute the onions in the butter until tender. Add the cooked spinach, sour cream, cream cheese, grated Parmesan cheese, salt, pepper and nutmeg to taste. Transfer mixture to a buttered baking dish.
- Saute 1/2 cup bread crumbs in 2 tablespoons of butter until browned. Sprinkle bread crumbs on spinach. Put it in the oven and bake for 20 minutes, then serve.
- Suggested drink: Beck's Beer
