This yummy side dish feels like a high-fat treat straight from the steakhouse, but it’s much more healthful. Using baby spinach means that you don’t have to cook the spinach first, giving the finished dish a fresher taste.
Serves 4
1½ tablespoons butter or olive oil dash of grated nutmeg
1 tablespoon flour ¼ teaspoon salt
½ cup low-salt chicken broth, heated freshly ground pepper to taste
¼ cup milk 1½ pounds baby spinach, washed
In a large saucepan over medium heat, melt the butter or heat the oil.
Add the flour and cook, whisking for 2 – 3 minutes. Slowly add the stock, whisking until smooth. Add the milk and stir until incorporated. Season with nutmeg, salt & pepper.
Using tongs, toss the spinach leaves in the saucepan, thoroughly coating with the sauce. Cook for 2 – 3 minutes until leaves are just wilted and spinach is heated through. Serve immediately.
Download the printable Creamed Spinach PDF
Tags: spinach
