Creamed Spinach

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  • Level: Easy
  • Total: 19 min
  • Prep: 15 min
  • Cook: 4 min
  • Yield: 8 servings
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2 10-ounce packages frozen chopped spinach, thawed

2 teaspoons extra-virgin olive oil

2 small shallots, finely chopped (about 1/2 cup)

4 teaspoons all-purpose flour

1 1/2 cups low-fat (1%) milk

1/2 cup low-sodium chicken broth

2 tablespoons evaporated milk

Pinch of ground nutmeg

Kosher salt and freshly ground pepper


  1. Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.
  2. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
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