- 4 pounds spinach leaves, rinsed and drained
- 1 1/2 tablespoons butter or olive oil
- 1 onion (12 oz.), peeled and finely chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon ground nutmeg
- 3/4 teaspoon dried thyme
- 1 1/2 cups fat-skimmed chicken broth
- 1 1/2 cups whipping cream
- 1 1/2 teaspoons salt
- 1 cup shredded Gruyère or Swiss cheese
- calories 167
- caloriesfromfat 65 %
- protein 7.9 g
- fat 12 g
- satfat 7.4 g
- carbohydrate 8.6 g
- fiber 3.8 g
- sodium 409 mg
- cholesterol 41 mg
How to Make It
Fill a 6- to 8-quart pan over high heat with spinach and turn frequently with a wide spatula; add more spinach as leaves wilt and shrink. When all the spinach is added and wilted, in 8 to 10 minutes, cook and stir leaves about 1 minute longer. Pour spinach into a colander to drain. Rinse and dry pan.
Melt butter in pan over medium-high heat. Add onion; stir often until limp, about 5 minutes. Add flour, nutmeg, and thyme. Stir until flour is golden, 1 to 2 minutes. Remove from heat and whisk in broth, cream, and salt until mixture is smooth. Return to heat; stir until boiling, then reduce heat and simmer gently, stirring often, to blend flavors, 5 minutes.
Meanwhile, whirl spinach in a food processor or use a knife to chop coarsely.
Add chopped spinach to the cream sauce. Stir until bubbling. Pour into a shallow 3-quart casserole.
Bake in a 375° regular or convection oven until bubbling at edges, 6 to 8 minutes. Sprinkle with cheese and bake until melted, about 5 minutes longer. Serve hot.