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Creamed Spinach

Yield Serves 8


  • 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

Nutrition Information

  • calories 92
  • caloriesfromfat 40 %
  • protein 5.1 g
  • fat 4.1 g
  • satfat 2.4 g
  • carbohydrate 11 g
  • fiber 2.8 g
  • sodium 181 mg
  • cholesterol 12 mg

How to Make It

  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. 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. 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. 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.