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Creamed spinach

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Ingredients/Components

milk - 1 c
butter - 2 tsp
all-purpose flour - 2 Tbsp
grated Parmesan cheese - 2 Tbsp
dash of ground nutmeg - 1 item
white pepper - 1/8 tsp
baby leaf spinach 10 oz - 2 pkg
red pepper strip optional - 1 item

How to make creamed spinach:

Thoroughly wash and clean spinach leaves. Drain in a large colander. Remove and discard stems. Coarsely chop spinach leaves. Bring 3 cups of water to a boil in a large saucepan. Add spinach. Reduce heat and simmer, covered, until the spinach is wilted, about 5 minutes. Drain well. Set aside.

Melt butter in a large saucepan. Stir in flour and cook over medium-low heat, stirring constantly, until mixture thickens, about 1 minute. Using a wire whisk, stir in milk. Bring to a boil. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Stir in the Parmesan and pepper. Stir spinach into cream sauce. Heat thoroughly. Spoon spinach into serving bowl. Sprinkle lightly with nutmeg. Garnish with red pepper curls, if desired.

You can make this ahead of time. Cook as directed in recipe and place in an ovenproof dish. Cover and refrigerate until ready to reheat. Heat in a 350° oven for about 10 minutes or until heated through.

Recipe categories: Low protein, Low calorie, Low Carb.

Rating:

2.7

Average rating: 2.7, total votes: 3

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