Creamed Spinach With Parmesan Cheese

Creamed Spinach
Diana Rattray
Ratings (14)
  • Total: 22 mins
  • Prep: 12 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
290 Calories
16g Fat
27g Carbs
12g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 290
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 41%
Cholesterol 38mg 13%
Sodium 688mg 30%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Protein 12g
Calcium 422mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frozen spinach makes this creamed spinach dish easy to fix, and Parmesan cheese, a little garlic, and a hint of nutmeg flavors it perfectly. I used frozen spinach in this dish. If you use fresh spinach, use about 2 pounds (trimmed).

This creamy spinach side dish is one you'll make again and again!

Ingredients

  • 16 to 20 ounces frozen spinach (thawed)
  • 1 teaspoon garlic (minced)
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Optional: salt and freshly ground black pepper to taste

Steps to Make It

  1. Thaw the frozen spinach in a colander and squeeze it with your hands to get as much moisture out as possible. Set aside.

  2. In a saute pan or saucepan over medium heat, melt the butter. Add the minced garlic and saute, stirring, until it is softened and aromatic. Whisk the flour into the butter and garlic; stir until blended. Cook, stirring, for about 1 to 2 minutes. Add the milk and cook, whisking constantly, until thickened. Add the spinach and Parmesan cheese and then add the nutmeg, salt, and pepper, to taste.

  3. Continue cooking over low heat, stirring constantly, for 5 minutes, or until spinach is tender and hot.

Recipe Variations

With Shallots: Melt the butter in the saute pan over medium heat; add 1 medium chopped shallot to the butter. Cook for about 3 minutes, until softened. Add the minced garlic and continue with the recipe.

Gluten-Free: Use 2 tablespoons of sweet rice flour or masa harina in place of the flour in the roux