Creamed Spinach
This creamed spinach recipe calls for 1 pound of spinach, but remember spinach cooks down to almost nothing. A pound of spinach isn’t too much, I promise. However, if you do have leftovers they reheat beautifully.
Servings: 6 people, as a side
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, minced
- 4 large garlic cloves, minced
- 6 ounces whole milk ricotta
- 2 tablespoons milk (whole, low fat or nonfat all work)
- 1 small lemon, zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1 pound fresh baby spinach
Instructions
- Saute the aromatics: Set a large skillet over medium heat and add the olive oil. Once the oil begins to shimmer, add the onion and garlic. Saute for 3 minutes, until fragrant and the onion has softened.
- Make the sauce: Reduce the heat to medium-low, and add the ricotta, milk, 2 tablespoons of lemon juice, lemon zest, kosher salt, and nutmeg. Stir to create a sauce.
- Cook the spinach: Increase the heat back to medium, add the spinach to the skillet a few handfuls at a time while folding it into the sauce. As the spinach starts to wilt keep adding more until it’s all been used up. This will take about 10 minutes.
- Taste and serve: Taste and adjust the seasoning to your liking. Add a little extra lemon juice if it needs to be brightened.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- If you want to switch up flavors 1 tablespoon of Dijon mustard is also a lovely addition to creamed spinach. Just add it when you make the cream sauce and stir it in.
Nutrition
Calories: 106.3kcal | Carbohydrates: 7.9g | Protein: 6g | Fat: 6.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Cholesterol: 15.1mg | Sodium: 280.7mg | Potassium: 519.1mg | Fiber: 2.5g | Sugar: 1.9g | Vitamin A: 7227.7IU | Vitamin C: 32.8mg | Calcium: 152.5mg | Iron: 2.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
