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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (298g) Recipe makes 4 servings |
||
| Calories 347 | ||
| Calories from Fat 257 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.6g | 44% | |
| Saturated Fat 17.7g | 88% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 549mg | 22% | |
| Potassium 724mg | 20% | |
| Total Carbohydrate 17.2g | 5% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 1.7g | ||
| Protein 9.9g | 19% | |
"almost" Boston Market Creamed Spinach
By: KITTENCAL
Nov 21, 2003
This is quite similar to the creamed spinach at Boston Market, well so I'm told anyway! --- this is a great side dish, even people that hate spinach love this, it's great to serve along side a holiday turkey or a ham dinner, or at any meal --- I also like to saute about 2 teaspoons fresh minced garlic and a pinch of cayenne pepper in the butter for about 2 minutes before adding in the flour but that is optional, add in some grated Parmesan cheese too if desired, this complete recipe can be doubled 
SERVES 4 -6
Ingredients
White Sauce
- 3 tablespoons butter
- 4 tablespoons flour
- 1/2 teaspoon salt (I use seasoned salt)
- 1 cup half-and-half or milk
Spinach
- 1/2 cup sour cream (lowfat is okay)
- 2 tablespoons butter
- 2-4 tablespoons onions, minced
- 1/4 cup water
- 20 ounces frozen spinach, drained and chopped
- 1/2 teaspoon ground black pepper (optional or to taste)
- 1/4 cup grated parmesan cheese (optional)
Directions
1
In a saucepan melt butter over medium heat until sizzling.2
If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.3
Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.4
Stir in the half and half, or milk (if using) a little at a time.5
Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.6
Remove from heat; set aside.7
Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.8
Add spinach and water to pan, lower the heat, and cover.9
Stirring several times until the spinach is cooked.10
When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).11
Stir well, and simmer until completely blended.12
Season with more seasoned salt or white salt if desired and black pepper.
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Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Spinach
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #1376400
On Nov 21, 2009
Yummm. I used fresh spinach that I had run through the water and set aside. It turned out that the washed spinach carried lots of water already that the 1/4 cup of water is an excess. So I will not add it next time. Other than that this dish is great!
From: Dulcet Kitchen
On Sep 16, 2009
Yaaaayyy!!! KittenCal, I love this!! I mean, wow, it turned out perfectly! I cut the entire recipe in half, and no trouble whatsoever. Next time though, I think I'll sub half of the half and half for milk, just to lighten up the recipe a bit. But overall, I can't believe how close this is to boston market's creamed spinach. Bf absolutely loved it--with recipes like this, my two-days-a-week-vegetarian plan is a piece of cake. No meat was missing at our table tonight--this spinach was the star! Thanks so much KittenCal--if I'm looking for a killer dish, I always know whose recipes to look up!
From: Marmish
On Nov 23, 2003
This was a fast, simple, pretty side dish. I used cream instead of 1/2 and 1/2 and omitted the sour cream because I didn't have any. I considered subbing yogurt, but it was delicious as it was. Some might prefer the tangy sour cream to cut the richness. The sauce seemed too thick at first, but when the spinach was added, it thinned slightly and was the perfect consistency. I will make this again, soon!
From: Jean in California Jones
On Dec 23, 2003
Thank you for the wonderful recipe! I brought it as my side dish for Thanksgiving dinner and for a friend's Christmas dinner. My family and friend's loved it, so I am going to make it again for Christmas Eve dinner.
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