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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Creamed Spinach in a Squash Shell Ingredients:
1 large onion, finely chopped |
1 1/4 cups reduced-sodium chicken broth, divided |
3 tablespoons all-purpose flour |
1 cup reduced-fat or regular sour cream, divided |
1 teaspoon freshly grated nutmeg |
1 teaspoon finely shredded lemon zest |
salt and freshly ground black pepper |
3 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry |
Directions:
1. In a large frying pan over high heat, combine onion and 1/4 cup water. Stir often until liquid evaporates and onion starts to brown. Add 1/4 cup chicken broth and stir to release browned bits in pan; boil and stir often until pan is dry.
2. Remove from heat and mix in flour. Gradually stir in remaining 1 cup broth and 1/2 cup sour cream, stirring until smooth. Add nutmeg and lemon zest and stir over high heat until boiling vigorously. Stir and boil about 3 minutes, then remove from heat and stir in spinach.
3. For creamier spinach, purée 1/4 to 1/2 the spinach mixture in a blender or food processor; stop and start motor frequently, and push mixture down into blade. Return puréed spinach to pan.
4. Add remaining 1/2 cup sour cream and the salt and pepper to taste.
5. Make ahead: Cover and chill up to 1 day. Stir creamed spinach over medium-high heat until hot.
6. Note: Nutritional analysis is per serving.
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