| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 shallot, minced
- One 11-ounce package fresh baby spinach
- 1/4 cup shredded gruyere
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground white pepper
- 1/3 cup heavy cream
Instructions
- Heat the butter in a large saucepan set over medium heat. Add the shallots and cook until softened and translucent, about 2 minutes. Add the spinach and stir until the spinach wilts, about 2 minutes. Slowly stir in the cheese, nutmeg and some salt and white pepper, and then stir in the cream. Cook for 1 minute. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 118 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 33 mg |
| Sodium | 196 mg |
Reviews
This was okay, I won’t make it again, I love Gruyere but the sauce was really thin and seemed like it wasn’t really a part of the dish, the spinach was just sitting in it.
I’ve made Creamed Spinach before but adding Gruyere is a HUGE taste bonus! This is absolutely wonderful and can be made quickly and easily on a work night . Two thumbs up!