Serves: 4
Total Calories: 427
In a large, heavy Dutch oven, heat 2 tablespoons oil over medium-high heat. Add spinach by handfuls and cook until coated with olive oil and wilted. Remove, squeeze out excess liquid, and set aside. Discard liquid. Heat remaining oil in the Dutch oven. Add the onion and garlic and sauté about 2–3 minutes. Stir in the fl our and cook about 1–2 minutes, being careful not to let the flour brown. Whisk in the cream, reduce heat, and simmer about 4–5 minutes to slightly thicken the sauce. Fold in the cooked spinach and heat through. Season with salt and pepper. Sprinkle with Parmesan cheese, if desired.
This Creamed Spinach recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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