Ingredients for Julie's Creamed Spinach
- 10 oz frozen chopped spinach
- 4 tablespoons butter
- 1/2 cup finely chopped sweet onion
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cube (about 1 teaspoon) low sodium chicken bouillon
- 1/4 cup boiling water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- Pinch freshly grated nutmeg
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How to Make Julie's Creamed Spinach
- Thaw 10 oz of frozen spinach and thoroughly squeeze out excess water. Chop roughly.
- Melt 4 tablespoons of butter in a medium saucepan over medium-high heat. Add 1/2 cup of finely chopped yellow onion and sauté until translucent, about 3-5 minutes.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until lightly browned.
- Gradually whisk in 1 cup heavy cream, a little at a time, ensuring a smooth consistency. Continue stirring until the sauce thickens.
- Reduce heat to low.
- In a small bowl or coffee cup, dissolve 1 cube (about 1 teaspoon) of chicken bouillon in 1/4 cup of boiling water.
- Stir the dissolved bouillon into the cream sauce along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg.
- Gently fold in the chopped spinach. Cover and heat for 2-3 minutes, or until heated through and thoroughly combined.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
49g
Carbs
3g
