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Creamed Spinach

su- Creamed Spinach




Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
 2 1/4 pounds bunch spinach (preferably Bloomsdale*), or 1 1/2 lbs. thawed frozen cut-leaf spinach
 3 tablespoons canola oil
 1/2 onion, diced
 4 garlic cloves, very thinly sliced
  Kosher salt
 1 1/2 cups Bacon Béchamel
 3/4 cup freshly grated parmesan
 1 to 1 1/2 tbsp. prepared horseradish
 1/2 cup sour cream
  To serve: 1/2 cup each toasted bread crumbs* and
  diced cooked bacon (from about 1/2 lb. bacon strips, frozen 30 minutes so easier to cut)
Step 1
1

If using regular bunch spinach, rinse and stem leaves, then chop into 2- to 3-in. pieces. Heat oil in a 6- to 8-qt. pot over medium heat. Add onions and garlic; cook, covered, until translucent, 5 to 7 minutes. Add 1/2 cup water, a pinch of salt, and enough spinach to fill pot. Cook, covered, just until wilted; add rest of spinach and turn to wilt. (If using frozen spinach, add now.) Cook, covered, just until evenly wilted and tender (add some water if necessary to keep steam going). Season with salt to taste.

Step 2
2

Drain spinach; return to pot. Stir in béchamel, parmesan, horseradish, and sour cream.

Step 3
3

Heat over low heat until bubbling, then spoon into a serving dish. Top with toasted bread crumbs and bacon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories400
% Daily Value *
Total Fat 32g42%

Saturated Fat 13g65%
Cholesterol 68mg23%
Sodium 976mg43%
Total Carbohydrate 13g5%

Dietary Fiber 2.8g10%
Protein 16g

* 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.