Creamed Spinach

Recipe from Sunset

More From Sunset

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamed Spinach Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy