Creamed Spinach

Creamed Spinach

  • 10 ounces spinach — frozen, chopped
  • 4 tablespoons heavy cream
  • 3 tablespoons butter
  • dash nutmeg
  • salt and pepper — to taste

Put spinach in about 1/2 cup water and bring to a boil. Continue to boil for 2 minutes, then drain well.
Melt butter in skillet and add cream and seasonings. Bring to a simmer, then add drained spinach.
Cook until thickened about 1 minute. Makes 3-4 servings.

Boston Market Variation:

I really enjoy the Boston Market Creamed Spinach.  Here is the information from their Web Site.

Boston Market Creamed Spinach – Contents:

Spinach, Cream Cheese, Onions, Water, Salted Butter, Cream, Parmesan Cheese, Corn Starch, Sea Salt, Garlic, Spice.

The only thing in their Creamed Spinach that is not Plan A OK, is the Corn Starch, which is one of the last ingredients.  Leaving that out will merely make the dish a little thinner and as my wife says, it will not have the same “mouth feel.”  Who cares!

 Boston Market Creamed Spinach – Nutrition Information:

  • Serving Size: 191 grams / 6.7 oz
  • Calories: 280
  • Fat Cal: 210
  • Total Fat: 23 grams
  • Sat. Fat: 15 grams
  • Tans Fat: 0
  • Cholesterol: 70 mg
  • Sodium: 580 mg
  • Carbs: 12 grams
  • Fiber: 4 grams
  • Sugars: 1 gram
  • Protein: 9 grams

Spinach Boiled – Plain

  • Serving Size: 100 grams
  • Calories: 23
  • Fat Cal: 0
  • Sodium: 70 mg
  • Carbs: 4 grams
  • Fiber: 2 grams
  • Sugars: 0 gram
  • Protein: 3 grams

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