Individual Spinach-Asiago Gratins

Individual Spinach-Asiago Gratins Recipe
Beau Gustafson
This take on creamed spinach is a fine accompaniment to steak, and it also goes well with grilled lamb chops.

Yield:

4 servings (serving size: 1 gratin)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 31 %
Fat 4.1 g
Satfat 2.3 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 7.2 g
Carbohydrate 14.2 g
Fiber 2.2 g
Cholesterol 11 mg
Iron 2.5 mg
Sodium 309 mg
Calcium 234 mg

Ingredients

Cooking spray
1 teaspoon butter
1/2 cup finely chopped Walla Walla or other sweet onion
2 garlic cloves, minced
1 (10-ounce) bag fresh spinach, coarsely chopped
1 1/2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
1/4 cup (1 ounce) grated fresh Asiago cheese
1 (1-ounce) slice white bread, torn into pieces
1 tablespoon chopped fresh parsley

Preparation

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add butter; swirl pan until butter melts. Add onion and garlic; sauté 3 minutes or until tender. Add half of the spinach; cook 2 minutes or until spinach begins to wilt, stirring frequently. Add remaining half of spinach; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat.

Place flour in a small bowl; gradually add milk, stirring with a whisk. Stir flour mixture into spinach mixture; add salt, pepper, and nutmeg. Cook over medium-high heat 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet.

Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Add parsley; pulse 3 times or until combined. Sprinkle about 2 tablespoons breadcrumb mixture over each serving. Broil 1 minute or until browned.

Note:

Krista Ackerbloom Montgomery and Ann Taylor Pittman,

August 2005
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