Description
Indulge in the warm embrace of creamy, savory creamed spinach, enhanced with nutmeg and Parmesan. This side dish transforms ordinary meals into extraordinary feasts.
Ingredients
Scale
- 2 pounds fresh spinach (or 1 pound frozen spinach)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Nutmeg (optional)
Instructions
- Prep the spinach: For fresh spinach, wash it thoroughly and chop it into bite-sized pieces. If using frozen spinach, thaw it and press out excess moisture.
- Melt the butter in a large skillet over medium heat until it bubbles gently.
- Create a roux by sprinkling in the flour and stirring for about one minute until light golden.
- Add the heavy cream gradually, whisking continuously until you achieve a silky sauce.
- Season with garlic powder, salt, pepper, and nutmeg (if using).
- Incorporate the spinach gently into the sauce, cooking for about 2-3 minutes until wilted.
- Finish with grated Parmesan cheese, stirring until melted and combined.
Notes
Keep heat moderate to prevent curdling the cream. You can prepare the roux in advance and store it in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg