Creamed Spinach

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 40%
  • Protein: 5.1g
  • Fat: 4.1g
  • Saturated fat: 2.4g
  • Carbohydrate: 11g
  • Fiber: 2.8g
  • Sodium: 181mg
  • Cholesterol: 12mg

Ingredients

  • 1 large onion, finely chopped
  • 1 1/4 cups reduced-sodium chicken broth, divided
  • 3 tablespoons all-purpose flour
  • 1 cup reduced-fat or regular sour cream, divided
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon finely shredded lemon zest
  • Salt and freshly ground black pepper
  • 3 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry

Preparation

  1. 1. In a large frying pan over high heat, combine onion and 1/4 cup water. Stir often until liquid evaporates and onion starts to brown. Add 1/4 cup chicken broth and stir to release browned bits in pan; boil and stir often until pan is dry.
  2. 2. Remove from heat and mix in flour. Gradually stir in remaining 1 cup broth and 1/2 cup sour cream, stirring until smooth. Add nutmeg and lemon zest and stir over high heat until boiling vigorously. Stir and boil about 3 minutes, then remove from heat and stir in spinach.
  3. 3. For creamier spinach, purée 1/4 to 1/2 the spinach mixture in a blender or food processor; stop and start motor frequently, and push mixture down into blade. Return puréed spinach to pan.
  4. 4. Add remaining 1/2 cup sour cream and the salt and pepper to taste.
  5. Make ahead: Cover and chill up to 1 day. Stir creamed spinach over medium-high heat until hot.
  6. Note: Nutritional analysis is per serving.
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