Easy Creamed Spinach
Easy creamed spinach is rich, creamy, and full of flavor. This simple side dish pairs perfectly with weeknight dinners and holiday meals!
Servings: 6 Servings
Calories: 166kcal
Ingredients
- 24 ounces frozen chopped spinach
- 4 tablespoons butter
- 1/2 yellow onion finely diced
- 1/4 cup flour
- 12 ounce can evaporated milk
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- ½ cup milk more or less as needed
- ½ cup parmesan cheese
Instructions
- Heat a large skillet over medium high heat. Add the butter and onion, and cook stirring occasionally until onion becomes translucent, about 3-4 minutes.
- Sprinkle flour over the mixture and mix, cooking about 30-60 seconds. Reduce to medium low heat, then pour the evaporated milk over the mixture, and add the bay leaf, salt, pepper and nutmeg. Mix to combine and simmer, stirring occassionally until it starts to thicken.
- Stir in the spinach, and add additional milk until the spinach reaches the perfect consistency. To finish, stir in the parmesan cheese, adding additional on top for garnish if desired.
Notes
Substitutions: Use a 1:1 gluten-free flour substitute to make this creamed spinach gluten-free.
How to Store: Refrigerate leftovers in an airtight container for 3-4 days.
How to Freeze: Freeze in an airtight container or freezer bag for up to a month. Thaw in the fridge before reheating.
How to Reheat: Reheat in the microwave until warmed through. If you have to use the stovetop, add a splash of milk to loosen up the spinach.
How to Scale: Make the recipe in a larger skillet or Dutch oven to double or triple.
Nutrition
Calories: 166kcal | Carbohydrates: 11g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 675mg | Potassium: 452mg | Fiber: 4g | Sugar: 2g | Vitamin A: 13618IU | Vitamin C: 7mg | Calcium: 275mg | Iron: 3mg