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Creamed Spinach





Yields
Serves 8

 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Add remaining 1/2 cup sour cream and the salt and pepper to taste.

Step 5
5

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

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories92
% Daily Value *
Total Fat 4.1g6%

Saturated Fat 2.4g12%
Cholesterol 12mg4%
Sodium 181mg8%
Total Carbohydrate 11g4%

Dietary Fiber 2.8g10%
Protein 5.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.