← Back to Search Results
sauteeing, steaming American
 Creamed Spinach

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Good creamed spinach is one of the most soothing dishes ever invented. To capture the delicate essence of spinach, the time-consuming labor of washing, stemming, sorting, and chopping fresh leaves is a must.

Yield: Makes 6 to 8 servings

Ingredients

  • 2 pounds fresh spinach, rinsed well and stemmed
  • 3 tablespoons unsalted butter
  • 1 bunch scallions, trimmed and minced
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons heavy or whipping cream
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon freshly grated nutmeg

Directions

1. Place the spinach leaves in a steamer and cook over simmering water just until wilted, 5 to 10 minutes. Drain well, cool slightly, and chop.

2. Melt the butter in a medium-size heavy skillet over medium heat. Add the scallions, and sauté for 5 minutes. Break the cream cheese into small pieces, add it to the skillet, and stir until melted and smooth. Add the spinach to the skillet, and stir well to combine. Stir in the cream and lemon juice, then season with the salt, pepper, and nutmeg. Cook just until heated through, 5 to 7 minutes. Serve at once.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

179kcal (9%)
150mg (15%)
35mg (58%)
686mcg RAE (23%)
699mg
94mg
5g
2g
3g
6g
48mg (16%)
474mg (20%)
9g (46%)
16g (24%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
nigella-express Nigella Express
by Nigella Lawson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lidias-italy Lidia's Italy
by Lidia Bastianich
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-masala American Masala
by Suvir Saran
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?