This take on creamed spinach is a fine accompaniment to steak, and it also goes well with grilled lamb chops.

Krista Ackerbloom Montgomery and Ann Taylor Pittman
Recipe by Cooking Light August 2005

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Beau Gustafson

Recipe Summary

Yield:
4 servings (serving size: 1 gratin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

118 calories; calories from fat 31%; fat 4.1g; saturated fat 2.3g; mono fat 1.2g; poly fat 0.4g; protein 7.2g; carbohydrates 14.2g; fiber 2.2g; cholesterol 11mg; iron 2.5mg; sodium 309mg; calcium 234mg.