Gluten-Free, No Sugar Added, Vegetarian, Nut-Free
Gluten-Free Creamed Spinach Recipe
Gluten-Free Creamed Spinach Recipe
Gluten-Free creamed spinach is one of my favorite side dishes. Because it is so rich and creamy your kids won't even mind the spinach; mine have grown to love it! You can use fresh spinach in this recipe, but I find the frozen to be a little quicker and easier to work with when creaming. If you have leftovers try adding some to an omelet for an extra special treat.
Author: Deena Segal
Recipe type: Gluten-Free, No Sugar Added, Vegetarian, Nut-Free
Serves: 6
Prep time:
Cook time:
Total time:
Ingredients
- 5 tablespoons grass-fed butter, divided
- 4 tablespoons Healthsmart bake mix
- ¼ teaspoon salt
- ¾ cup heavy cream
- ½ cup water, divided
- 2 tablespoons onion, minced
- 2 10-ounce packages frozen chopped organic spinach, thawed with the excess moisture squeezed out
- ½ cup sour cream
Instructions
- Over medium low heat, melt 3 tablespoons of the butter in a saucepan or small skillet. Stir in the low carb bake mix and salt until creamed together.
- Combine the heavy cream and ¼ cup of the water. Stir the cream/water mixture into the butter/bake mix a little at a time, whisking constantly.
- Increase to medium heat. Continue stirring with the whisk until the mixture becomes thick and smooth.
- Remove the saucepan or skillet from the heat and set aside.
- Place the remaining 2 tablespoons of butter in a 2 quart saucepan over medium heat, add the minced onions, and cook until the onions are transparent, stirring occasionally.
- Add the spinach and remaining ¼ cup of water to the pan, lower the heat and cover. Stir several times until the spinach is almost completely cooked.
- When spinach is almost done, add the white sauce and sour cream. Stir well and simmer until completely blended.
Notes
This reheats very well. It can be reheated in a saucepan on the stove or baked at 350° F for 30 minutes, or until it is hot and bubbly.
VARIATIONS
Try slipping a portion of the leftovers into the middle of an omelet.
VARIATIONS
Try slipping a portion of the leftovers into the middle of an omelet.
Nutrition Information
Serving size: ½ Cup Calories: 286 Fat: 25g (214 Calories from Fat) Trans fat: 0g Carbohydrates: 6g (3g Net Carbs) Sugar: 0g Sodium: 340mg Fiber: 3g Protein: 12g
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