Active Time
40 Mins

Total Time
1 Hour 15 Mins

Yield
Serves 10 (serving size: 1/2 cup)

Unlike some versions of creamed spinach, here you actually taste the greens. They’re enhanced by—but not overwhelmed by—the creamy sauce.

Ingredients

  • Cooking spray
  • 35 ounces fresh spinach
  • 3 tablespoons canola oil
  • 3 cups vertically sliced yellow onions (from 2 large onions)
  • 1 ounce all-purpose flour (1/4 cup)
  • 1/2 teaspoon plus 1/8 tsp. kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups unsalted chicken stock
  • 1/4 cup half-and-half
  • 2 ounces spreadable light garlic-and-herb cheese (such as Boursin)
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped toasted hazelnuts

Nutritional Information

  • Calories 159
  • Fat 10g
  • Satfat 2g
  • Unsatfat 7g
  • Protein 7g
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 254mg
  • Calcium 12% DV
  • Potassium 15% DV

How to Make It

Step 1

Preheat oven to 375°F. Lightly coat an 8-inch baking dish with cooking spray. Lightly coat a large Dutch oven with cooking spray, and heat over medium-high. Add spinach in 3 batches to pan; cook each batch, stirring occasionally, until wilted before adding more, until all spinach is wilted, 4 to 5 minutes. Drain spinach in a colander; wipe out Dutch oven.

Step 2

Heat oil in Dutch oven over medium-high. Add onion; cook, stirring occasionally, until softened, 9 to 10 minutes. Sprinkle with flour, salt, and pepper; stir to coat onions. Stir in stock and half-and-half, scraping pan with a wooden spoon to release browned bits from bottom. Bring mixture to a boil; cook, stirring constantly, until mixture thickens, about 5 minutes. Add cheese and nutmeg; stir until smooth. Remove from heat.

Step 3

When spinach has cooled enough to handle, place spinach in a clean kitchen towel and squeeze firmly over sink to remove as much liquid as possible. Add squeezed spinach to cheese mixture, and stir to combine.

Step 4

Spoon spinach mixture into prepared baking dish. Bake at 375°F until set, about 20 minutes. Sprinkle with hazelnuts, and bake until hazelnuts are warmed through and golden, about 5 minutes. Remove from oven; let stand 10 minutes before serving.