Creamed Spinach

Recipe from


Nutritional 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


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. 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.

Make ahead: Cover and chill up to 1 day. Stir creamed spinach over medium-high heat until hot.

Note: Nutritional analysis is per serving.


November 2008
My Notes

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

Add Note