Creamed Spinach
  • 4 tablespoons butter
  • 4 green onions, sliced
  • 2 pounds fresh baby spinach
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ teaspoon ground nutmeg
  • 1 cup Italian Cheese Mix (used: HEB brand mozzarella, provolone, parmesan, asiago, fontina and romano cheese blend)
  • ½ teaspoon kosher salt, to taste
  • ¼ teaspoon freshly ground black pepper
  1. Melt 2 tablespoons butter in a large skillet.
  2. Stir in sliced green onions and saute over medium-high heat for about 1 minute.
  3. Begin adding the spinach a handful at a time, stirring to wilt the spinach. Continue adding spinach and sautéing until all of the spinach has been used.
  4. Place spinach mixture in a colander and press as much liquid out of the spinach as you can.
  5. Place pan back on the heat and add remaining butter.
  6. Stir in minced garlic and saute over medium heat for about 1 minute, making sure not to burn.
  7. Immediately add the cream and nutmeg and cook over medium-high heat, stirring often, until the cream reduces into a thickened sauce, about 5 minutes.
  8. Add spinach into the reduced cream and cook for an additional 3 minutes, stirring often.
  9. Remove pan from heat and stir in cheese mixture.
  10. Season with salt and pepper to taste and serve immediately.
A delicious addition to this side dish is fried bacon pieces!
Nutrition Information
Serving size: ⅙th Calories: 305 Fat: 26 Saturated fat: 17 Unsaturated fat: 7 Trans fat: 0 Carbohydrates: 8 Sugar: 1 Sodium: 357 Fiber: 4 Protein: 9 Cholesterol: 88
Recipe by Jennifer Cooks at