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Creamy Parmesan Spinach

 Creamy Parmesan Spinach
This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.
3 ServingsPrep/Total Time: 20 min.


  • 2 packages (6 ounces each) fresh baby spinach, coarsely chopped
  • 2 tablespoons water
  • 2 teaspoons butter
  • 1/2 cup heavy whipping cream
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 2/3 cup onion and garlic salad croutons, crushed


  • Place spinach and water in a Dutch oven; cover and cook for 3 minutes
  • or until wilted. Drain and set aside.
  • In the same pan, melt butter. Stir in the cream, lemon peel, garlic
  • and pepper flakes; bring to a gentle boil. Reduce heat; simmer,
  • uncovered, for 5 minutes or until slightly reduced. Stir in cheese
  • and spinach; heat through. Sprinkle with croutons. Yield: 3
  • servings.
Nutritional Facts: 1 serving (1/2 cup) equals 275 calories, 23 g fat (14 g saturated fat), 72 mg cholesterol, 444 mg sodium, 10 g carbohydrate, 2 g fiber, 9 g protein.