Rich and creamy spinach, blended with Parmesan cheese and a hint of nutmeg, will have your guests asking for seconds. It’s a delicious side dish with beef, pork, chicken or fish, and quick and easy to make.
Not a fan of creamed spinach? We’re not worried. This quick and comforting delight will make doubters think again and aficionados clamor for more.
Prep time: 5 min | Cook time: 10 min | Total time: 15 min | 4 Servings
Earthbound Farm Frozen Organic Chopped Spinach
butter (1/4 stick)
unbleached all-purpose flour
1 ½ cups
whole or lowfat milk
heavy (whipping) cream
freshly grated Parmesan cheese
freshly ground nutmeg
coarse kosher salt and freshly ground black pepper (to taste)
toasted breadcrumbs (optional)
Thaw the spinach. Squeeze the spinach with your hands or in a clean dishcloth to remove any water. Set aside.
Melt the butter in a large skillet over medium-low heat. Add the flour and cook for 2 minutes, whisking constantly. Add the milk and the cream in a steady stream, continuing to whisk, and cook until the cream sauce thickens, about 2 minutes.
Add the spinach to the cream sauce and stir to combine. Stir in the Parmesan cheese, nutmeg and breadcrumbs (if using), and cook until the spinach is heated through, about 1 minute. Season with salt and pepper to taste. Serve hot. Enjoy!
Cook’s Note: To make this recipe with fresh spinach, start with 2 pounds baby spinach (or 2 bunches of mature spinach, cleaned, stemmed and coarsely chopped). Steam it just until it wilts — be careful not to overcook it! Transfer the hot spinach to a colander to drain, then squeeze out any remaining water with your hands or a dishcloth, and continue with the recipe from melting the butter.
Per serving (without breadcrumbs): Calories 290, Fat 22 grams, Cholesterol 70 mg, Sodium 300 mg, Carbohydrates 14 grams, Fiber 4 grams, Sugars 5 grams, Protein 11 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 350%, Vitamin C 15%, Calcium 35%, Iron 15%.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
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