Parmesan Spinach

3 May


When it comes to spinach, I am usually just a sauteed-with-garlic kind of gal, but occasionally I will add a little more depth. Here, I lightened up a recipe for a cheesy spinach by using skim milk instead of whole milk, and using less cheese than the recipe called for. I am sure, given my results, that it would be even more decadent with the heavier stuff but this was perfect for me for the occasion.

The dish is shown here with middle eastern bison meatballs and cilantro rice, but would pair well with any meat, like simple roasted chicken, or broiled flank steak.


– 1.5 T extra virgin olive oil
– 1/2 onion, finely chopped
– 1.5 T flour
– 1.5 c skim milk
– 1 16-oz bag frozen whole spinach leaves, thawed and drained of excess water (but do not wring the spinach dry)
– 1/2 c grated parmesan cheese
– 1/2 t grated lemon zest
– 1/4 t freshly grated nutmeg

How do I make it?

  • Heat a medium saucepan over medium heat. When hot, add the olive oil. Then add the onion and cook until softened (about 5 min).
  • Add the flour and cook while stirring for about a minute.
  • Remove from the heat and gradually whisk in the milk.
  • Return to the heat and simmer, whisking until slightly thickened (about 2 to 5 min).
  • Stir in the spinach, 1/4 c parmesan, the lemon zest, and nutmeg. Cook, stirring occasionally, until the sauce thickens and the spinach is tender (about 10 min). Thin with water if it gets too thick. Stir in a bit more cheese, and a little bit of salt if you would like.
  • Use the reserved cheese to sprinkle on top when you plate the spinach.

Original link:


5 Responses to “Parmesan Spinach”

  1. Debbie May 3, 2013 at 11:13 pm #

    Love your recipe choices and the tips you give.

  2. Josie M May 6, 2013 at 8:48 pm #

    I put this on my menu plan for the week. Serving w sweet potatoes and honey mustard bacon grilled chicken.

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