Use frozen or fresh spinach for this easy creamed spinach
Frozen spinach: Thaw the spinach, then squeeze out as much of the excess water as you can. Fresh spinach: Boil a pot of water. Add the spinach and cook for about 1 minute. Drain it and rinse it under cool water. Squeeze out excess water. Chop if desired.
In a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5-7 minutes).
Reduce heat (I keep it on medium-low for this step, but you can increase heat as needed). Stir in the garlic, followed by the heavy cream, cream cheese, parmesan, and nutmeg. It will take a few minutes for the cream cheese to melt in. I break it up with my spoon/stir it continuously. The sauce should thicken up as it cooks.
Stir in the spinach and let it heat through. If you want more liquid, add in a splash more cream. If there's too much liquid, you may need to cook the spinach for a few more minutes to reduce the sauce to your liking.
Season with salt & pepper as needed (I am pretty generous with both).
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 78 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 24.8mg | 8 % | |
Sodium 308.2mg | 11 % | |
Potassium 28.8mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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