Creamy Parmesan Spinach Recipe

5 6 8
Creamy Parmesan Spinach Recipe
Creamy Parmesan Spinach Recipe photo by Taste of Home
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Creamy Parmesan Spinach Recipe

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5 6 8
Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 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

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 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.
Originally published as Creamy Parmesan Spinach in Simple & Delicious March/April 2007, p61

Nutritional Facts

1/2 cup: 275 calories, 23g fat (14g saturated fat), 72mg cholesterol, 444mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 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
  1. Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside.
  2. 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.
Originally published as Creamy Parmesan Spinach in Simple & Delicious March/April 2007, p61

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Reviews forCreamy Parmesan Spinach

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MY REVIEW
greatwithoutgluten User ID: 6330173 232171
Reviewed Sep. 1, 2015

"This is such an easy and delicious recipe. I love the lemon flavor! I did not bother with the croutons and did not miss them at all. My toddler even loved this. I served with grilled chicken."

MY REVIEW
justmbeth User ID: 1196484 225089
Reviewed Apr. 19, 2015

"Fantastic! Will definitely be doing this again soon. I loved the hint of lemon flavor, really made this recipe a standout."

MY REVIEW
lurky27 User ID: 1251896 88892
Reviewed Oct. 8, 2013 Edited Feb. 13, 2014

"This recipe is delicious! My only complaint is that it doesn't make a lot once it's cooked. If you wanted to serve it at a nice dinner, you'd have to double or triple it, making it very expensive to buy all the ingredients. Also, if you don't have heavy whipping cream on hand, half-and-half works fine. ~ Theresa"

MY REVIEW
Cookin4MyFam User ID: 4515320 70646
Reviewed Mar. 26, 2012

"This is very yummy. We love the crouton topping. Adds a special touch."

MY REVIEW
wiscook User ID: 1143528 140672
Reviewed Jan. 8, 2010

"very good"

MY REVIEW
valanddansmith User ID: 988113 158601
Reviewed Dec. 15, 2008

"This was pretty tasty, but mine didn't turn out as creamy looking as the picture. Definitely worth a try!"

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