Holiday Creamed Spinach Recipe

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Holiday Creamed Spinach Recipe

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My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years.—Edie DeSpain, Logan, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 4 packages (10 ounces each) fresh spinach, trimmed
  • 2 tablespoons butter
  • 2 medium onions, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese

Directions

In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach.
When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach.
In a large skillet, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through. Yield: 12 servings (1/2 cup each).
Originally published as Holiday Creamed Spinach in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1/2 cup: 129 calories, 8g fat (5g saturated fat), 26mg cholesterol, 357mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 4 packages (10 ounces each) fresh spinach, trimmed
  • 2 tablespoons butter
  • 2 medium onions, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  1. In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach.
  2. When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach.
  3. In a large skillet, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through. Yield: 12 servings (1/2 cup each).
Originally published as Holiday Creamed Spinach in Taste of Home Christmas Annual Annual 2014

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