- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 59 mg
- Sodium
- 515 mg
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 59 mg
- Sodium
- 515 mg
Ingredients
Directions
- In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
- In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
- Serve immediately or hold in a low oven.
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