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.
2tablespoonsmilk(whole, low fat or nonfat all work)
1small lemon,zested and juiced
1/2teaspoonkosher salt
1/4teaspoonnutmeg
1poundfresh 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.
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.