This lightened-up version of “Creamed” Spinach brings a healthy twist to a classic dish without sacrificing flavor. With a creamy base made from skim milk and half-and-half, this dish is perfect for those looking for a rich, comforting side without the heavy cream. The added hints of nutmeg and white pepper enhance the spinach’s natural earthiness.
"Creamed" Spinach
Course: SidesCuisine: American4
10
minutes20
minutes120
kcalIngredients
Two 10-ounce bunches spinach, well washed, tough stems removed
1 cup skim milk
1 teaspoon whole black peppercorns
2 dried bay leaves
4 cloves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 tablespoons half-and-half
1 medium onion, chopped into 1/4-inch pieces
Directions
- In a medium saucepan, combine skim milk, black peppercorns, bay leaves, and cloves. Bring to a simmer over medium heat, then remove from heat and set aside for 10 minutes to infuse flavors. Strain the milk and discard the solids.
- In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the flour, and cook for 2 minutes, stirring constantly to form a roux.
- Gradually whisk in the infused milk until smooth. Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the spinach and cook until wilted, about 3 minutes.
- Stir in half-and-half, salt, white pepper, and nutmeg. Adjust seasoning to taste and serve warm.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 6 g
Cholesterol: 15 mg
Sodium: 290 mg
Total Carbohydrates: 10 g
Sugars: 4 g
Protein: 5 g
This “Creamed” Spinach is a lighter take on a comfort classic, perfect as a side dish for your holiday table or as an everyday green to complement any main course. Its rich flavor and velvety texture will make it a family favorite!
