Creamed Spinach
WHY IT’S LIGHT Our recipe for a hearty steakhouse side tweaks the formula for greater emphasis on the spinach and less on the “cream.” In fact, despite its name, there’s no cream in this dish. Instead, a mixture of flour and just one tablespoon of butter thickens a silky béchamel sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, 3 to 4 minutes. Add flour and 1/4 teaspoon salt; cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes.
Step 2
Whisking constantly, pour in milk; whisk until smooth. Cook mixture, stirring constantly and scraping bottom of pan, until boiling, about 3 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens, about 5 minutes.
Step 3
Meanwhile, in a large saucepan, bring the water to a simmer; add salt. Add spinach; cover and cook until spinach wilts, about 3 minutes. Transfer spinach to a colander to drain, pressing out as much liquid as possible.
Step 4
In a large bowl, stir together spinach and warm sauce until spinach is completely coated. Season with salt and pepper. Serve immediately.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 126
Step 7
Fat: 5.2g (3.1g Saturated Fat)
Step 8
Protein: 5.4g
Step 9
Carbohydrates: 17.5g
Step 10
Fiber: 5.4g
