Prep 5 mins
Cook 10 mins
This is my favorite side dish to make for formal dinners and holidays. It's the culmination of playing with several different recipes over the years.
- 2 (10 ounce) packages frozen chopped spinach
- 1⁄4 cup butter
- 1 sweet onion, chopped
- 3 tablespoons flour
- 1 cup cream
- 1 low-sodium chicken bouillon cube
- 2 tablespoons boiling water
- 1⁄4 teaspoon kosher salt (less if regular)
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon fresh grated nutmeg (less if dried)
- Thaw spinach and squeeze water out.
- Over medium-high heat, melt butter and sautee onion until translucent.
- Add flour and stir for a minute or two until just slightly browned.
- Add cream, a little at a time, continually stirring. When thickened, turn heat down to low.
- In a coffee cup, add boiling water to chicken bouillon to dissolve it. Then add that to the white sauce along with the salt, pepper and nutmeg.
- Add spinach, cover and heat a few more minutes until spinach is hot.
Creamily delicious: great blend of flavours and very quick to make, so I'll be making this again. And next time, I think I'll add some pinenuts. HAD to add garlic as I was making this for a Potluck Tag 'When in Transylvania Party', so I added 4 cloves of finely minced garlic to the onion which I also finely minced. LOVE spinach, so I added some chopped fresh baby spinach leaves - always have baby spinach in the fridge and these needed to be used - to the frozen spinach. I used a low-fat cream which I find never impacts negatively on either flavour or creaminess, and I added about 1/4 teaspoon of cumin. Thanks, puppitypup, for sharing a super recipe which we really enjoyed.
Made two large portions out of half the recipe and had to use leaf spinach as I didn't have the chopped. Used a bit more cream than called for in the recipe as it was really thick and I like mine a little more creamy. I'll be treating myself to this more often. Beverage Tag