1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

people who like this recipe also like:

Shrimp Toast

By: Chef Patience

Danished Glazed Mushrooms

By: justcallmetoni

Easy Low-Fat Crock Pot Spaghetti Sauce

By: MsSally

Yo Ho Ho and a Bottle of Rum Caribbean Salsa

By: Pot Scrubber

Malibu & Cranberry Cocktail

By: Heydarl

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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fairy Bread

Green Herb Seasoned Salt

Cheese Cracker Pizza Nachos

Kfc Coleslaw

Cran-Cherry Plasma Transfusion

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

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!

0 people found this review helpful

Was this review helpful to you? YES | NO