Recipe by Sunset November 2008


Recipe Summary

Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

92 calories; calories from fat 40%; protein 5.1g; fat 4.1g; saturated fat 2.4g; carbohydrates 11g; fiber 2.8g; sodium 181mg; cholesterol 12mg.