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Nutrition Facts
Serving Size 1 (34g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 79
Calories from Fat 60		(76%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 128mg		5%
Potassium 102mg		2%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.5g	1%
	Sugars 0.1g
Protein 1.1g		2%
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I Did It My Way Creamed Spinach

Recipe #116296 | 14 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Cookgirl
Apr 11, 2005

Another favorite recipe from Carol Gelles' 1,000 Vegetarian Recipes' cookbook. Try to use the freshest baby spinach you can find. Pre-packaged baby spinach is ideal as it is already picked over and rinsed. To cut down on the fat content use stock in place of all of the half and half cream. My addition to the spinach mixture is the freshly grated nutmeg, hence the name of this recipe.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons butter
1 garlic clove, minced
2 tablespoons unbleached flour
2/3 cup vegetable broth, homemade preferably
2 tablespoons half-and-half or heavy cream or milk
2 cups baby spinach, chopped (NOT frozen)
1/8 teaspoon salt
1 pinch ground fresh nutmeg

Directions

1
In a saucepan over medium heat melt the butter. Add the garlic and cook, stirring about 15 seconds (DO NOT burn). Stir in the flour using wire whisk until the flour is absorbed.
2
Add the broth and half and half; continue to cook and stir with whisk until no lumps remain.
3
Add a pinch of nutmeg then the chopped spinach and salt. Cook, stirring frequently just until the spinach is wilted about 3 minutes.
4
Serve with a smile.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables
Preparation > Time to Make > < 15 mins
Preparation > Simple

Featured Reviews for This Recipe

From: bluemoon downunder

On Oct 30, 2005

I love spinach, and I buy baby spinach leaves every week, so this recipe really appealed to me. I made this with vegetable broth – my Vegetable Stock Vegetable Stock – which I always have on hand in the freezer; for me, this added to the subtle blend of great flavours. I used 3 cloves of garlic, and instead of the half-and-half (which I don’t think you can buy here) or milk, I used creamy Greek yoghurt. Just delicious! And I really liked that pinch of nutmeg too, Cookgirl! I’d be more than happy to eat this as a snack on toast. But it also makes a great side-dish. I certainly ate this with a smile! Thanks for sharing this recipe!

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From: mama's kitchen

On Oct 27, 2005

This was pretty good! Next time I will use water as the broth competed with the spinach flavor- I LOVE spinach and garlic! Thanks for another great recipe cookie!

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