This creamed spinach recipe can be made with fresh or frozen spinach and is combined with a quick and easy Parmesan cream sauce.
- 16 oz. spinach
- 8 Tablespoons butter, separated
- 2 Tablespoons flour
- ¾ cup onion, finely diced
- 1 Tablespoons garlic, minced
- 1 cup half and half, (can sub whole milk)
- Salt/pepper, to taste
- 1/3 cup grated Parmesan cheese, + 2 more Tablespoons to garnish
Melt 2 Tablespoons of butter in a medium saucepan over medium heat. Add the spinach in batches and heat until it is all wilted. Remove it from the pan and add one more tablespoon of butter to the top. Set aside.
Reuse the same pan and melt 5 Tablespoons of butter over medium heat. Whisk in the flour, stirring continuously for 2 minutes, until well-combined and a light golden color. Add the onion and cook for about 3 minutes, until soft and translucent. Add the garlic and cook for one minute.
Stir in the half and half, and increase the heat to medium high. Add the salt/pepper and Parmesan cheese and whisk continuously for 5 minutes, then decrease heat to low.
Mix in the wilted spinach. Transfer to a bowl and top with 2 Tablespoons of grated Parmesan and freshly cracked pepper. Serve!
Calories: 370kcal, Carbohydrates: 13g, Protein: 9g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 89mg, Sodium: 443mg, Potassium: 765mg, Fiber: 3g, Sugar: 1g, Vitamin A: 11620IU, Vitamin C: 35.2mg, Calcium: 285mg, Iron: 3.4mg