Creamy Spinach

by Jessica on May 16, 2014

Creamy Spinach |

When it comes to dealing with life, I’m not that great at it. Most days, I feel like I’m just going through the motions. Duke gets fed, showers are taken and lots of TV is watched. I may even throw in a trip to Boot Camp, but I’m not thrilled about it.

C just returned from a week and a half of new job training, and while he was two states away, I rarely made it into the kitchen. I had the occasional bowl of cereal, a cup of coffee here, maybe a yogurt there. But, cooking and baking weren’t that high on my list of to-dos. I also got a touch of food poisoning and we all know that when that happens, nothing sounds good. So, for our first dinner together in two weeks, we grilled chicken & sausages and I put together one of C’s favorite dishes.

The recipe below is foolproof, comes together fairly quickly and one I could eat several times a week. It’s rich, creamy and packed with flavor. Now… what to do when he leaves again in three days??

Creamy Spinach |

Creamy Spinach

Yield: 6-8 servings


  • 20 oz pkg chopped spinach
  • 4 tbsp unsalted butter
  • 1 sm onion, diced
  • 2 cloves garlic, minced
  • 4 tbsp all-purpose flour
  • 2 c skim milk
  • 1/2 c freshly-grated Parmesan cheese
  • Kosher salt, to taste


Bring the frozen spinach to room temperature; once thawed, squeeze and drain the excess water, then set aside.

In a large saucepan, melt the butter on medium-high heat. Add the onion and garlic, cooking until translucent and tender. Add in the flour, stirring everything together to form a paste. Slowly whisk in the milk and cook until slightly thickened. Next, fold in the cheese and stir until melted. Add in the spinach and stir, mixing everything together until well-coated. Sprinkle in salt, tasting for flavor and adding more if desired. Serve immediately.

Adapted from: Huffpost Taste

Creamy Spinach |


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