Photo: Creamed Spinach Recipe
Ingredients
- 2 (10-ounce) packages frozen spinach, thawed
- 2 teaspoons olive oil
- 2 small shallots, finely chopped (about 1/2 cup)
- 4 teaspoons all-purpose flour
- 1 1/2 cups 1 percent milk
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fat free evaporated milk
- Pinch ground nutmeg
- Salt and freshly ground black pepper
Directions
Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.
Per Serving:
Calories 130; Total Fat 4 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 0.5 g) ; Protein 10g Carb 17g; Fiber 4g; Cholesterol 5 mg; Sodium 170 mg
Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium
Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium
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Read all 22 reviews
By lori.cakes_10986385
on February 28, 2013
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It was ok. I had to add some cheese, because the taste was not enough to make me keep eating.
By abundanceofcupcakes
Nazareth, PA
on August 23, 2012
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This is my go to recipe for creamed spinach. Very healthy and delicious! I make this dish every Thanksgiving and Christmas, and everyone loves it! I leave out the evaporated milk, and just add chicken bouillon to the milk mixture instead of chicken broth.
By foodie1985gsbo
on December 28, 2011
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I was very disappointed with this recipe. I read most of the reviews before trying it, and knew ahead of time that I needed to make sure that I wrung the spinach out well before cooking. I also took the time to let the milk and chicken stock reduce. While the finished product was definitely edible and not overly disgusting, it certainly left a lot to be desired. I imagine the root of my disappointment stems from not using fresh spinach-it seems that frozen spinach really loses quite a bit of its flavor and while it works in a pinch as a minor ingredient in some recipes, it really shouldn't be used as the main star of a dish. Or...perhaps my disappointment just comes from a lack of the creamy, cheesy quality that I look for in creamed spinach. Just a note for those searching for the perfect creamed spinach recipe-this is not it. Sometimes the health factor is simply outweighed by the lackluster flavor element.
Read all 22 reviews