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.
Creamy Parmesan Spinach
Creamy Parmesan Spinach
Prep Time
5 min
Cook Time
15 min
Yield
3 servings
Ingredients
- 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 zest
- 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
Directions
- 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 zest, 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.
Nutrition Facts
1/2 cup: 275 calories, 23g fat (14g saturated fat), 72mg cholesterol, 444mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 9g protein.
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