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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