The Best Creamed Spinach

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

1 pound frozen chopped spinach or 2 pounds fresh (see notes)

2 tablespoons butter

1/2 medium onion (chopped)

2 cloves garlic (minced)

3/4 cup heavy/whipping cream

4 ounces cream cheese (1/2 block Philly) (softened)

1 cup freshly grated parmesan cheese

Pinch nutmeg

Salt & pepper (to taste)

Wskazówki

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).

Notatki

Half the spinach and 1/3 cup heavy cream to make a half recipe

Wartości Odżywcze

• Kalorie: 300 kcal
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 16 g
• Cholesterol: 86 mg
• Sód: 417 mg
• Węglowodany Całkowite: 7 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 11 g