Fast, spicy, and delectable! A dinner can be completed with warm, crusty French bread, melted butter, and a salad.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups whole milk
- 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
- 3 large garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- Salt and ground black pepper
Instructions
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
- After adding spinach to sauce the mixture can be turned onto a large rimmed baking sheet to cool quickly, then transferred to a covered container and refrigerated up to 2 days. Warm slowly over low heat. Stir in cheese and season with nutmeg and a generous sprinkling of salt and pepper. Serve hot.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 130 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 221 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great! added some sour cream to thicken it , but otherwise , YUM!
I used fresh spinach and it turned out perfectly, Very good and easy.
Absolutely delicious, didn’t have whole milk, used 2% and it still came out creamy. Didn’t add the nutmeg because I didn’t have any, but don’t think it made any difference. My biggest problem is frozen spinach, have yet to find an easy way to squeeze it dry. This will definitely be my favorite creamed spinach recipe.
delish as is. thanks
I liked that this recipe has less cream than some others but it was a little bland for me.
Delicious. Based on other reviews, I also left out the mozzarella. Used half-and-half and made the dish in a double boiler. Easy and quick side dish.
It was delicious! Next time, I would add a little more milk, though.
just made this…mmmmm. Almost followed the recipe. I had no garlic so used garlic powder, no nutmeg so used a pinch of allspice. I had only one 300gram (for you Canadians) package of frozen spinach. The recipe made what I thought was just the right amount of sauce. I also added a heaping tablespoon of sour cream.
I made this as a side dish for our dinner tonight. I tweaked the recipe a bit and the outcome was yummy. I used 2 large bags of fresh spinach instead of frozen. I sautéed the spinach until wilted in a dutch oven. In a medium size pot i sautéed 1/2 cup diced onion, 3 minced garlic cloves, in the butter. I then added the flour and milk and wished until smooth. I then added plenty of salt, pepper and 2 dashes of cayenne. I simmered until thick and also to cook the flour a bit. I mixed in a heaping 1/2 cup of fresh Parmesan. Once melted I mixed in this cream sauce into the spinach. My husband and I both really enjoyed this recipe and I will definitely be making it again!
The best creamed spinach.
I used canned spinach. It turned out great.
When I purchase 32 oz. instead of the 40 oz. as mentioned on the recipe. I add less milk due to spinach having watery content. I add more cheese and butter and 5 tablespoon of flour. Thank you for the recipe! Less calories than cream cheese and cream of mushroom soup. Robin Winn
So happy to have found this recipe! I enjoyed it and will look forward to making it again!
Amazing! My family and I absolutely loved it! The only thing I did different was that I used 2% milk mixed with a little 1/2 and 1/2 because we didn’t have whole milk in the house. Also I didn’t heat the milk/spinach juice mixture, I kept it cold, made the roux (I used half butter, half evoo) and then just poured it in and whisked til it was creamy. This recipe is a keeper!
Fabulously easy and delicious
Easy and yummy. I like the idea of using milk rather than cream. I left out nutmeg because of personal preference. Even my non-creamed spinach eater liked it. Will definitely make again. Thank you!
Added about 1/2 c more parm cheese and about an extra 1/2c milk. Lots of salt and pepper
YUM! I used almond flour instead of all purpose. Couldn’t tell. Mmmmmmm.
Delicious without the added ‘stuff’ in prepared for purchase.
Very good, loved loved the nutmeg! Thought it should’ve cooked just a little longer, and next time I will use more liquid as I found it to be a little drier than I would have liked. Over all, it was very good.
I added bacon to the shallots and garlic. And topped it with some lime juice.