Healthy, rich, cheesy and creamy spinach is a perfect side dish and a great way to develop a love for your greens. Made clean and packed with healthy fats, vitamins, minerals and most of all flavor, this dish is delicious.
To make it we’ll need spinach, milk, bone broth (or stock), Parmesan cheese, onion, garlic, butter, 100% whole wheat flour, salt and pepper.
We’ll begin by boiling the spinach for a few minutes before draining.
In a saute-pan melt the butter and add the onions and garlic, and cook until the onions are slightly translucent.
Lower the heat and add the whole wheat flour.
Lowering the heat is necessary as it keeps the flour from cooking too fast and burning and it’s necessary to allow the flour to absorb all the fat, pick up the flavor of the butter and and cook evenly.
Once the flour has cooked, add the milk and whisk continuously to ensure there are no lumps and that the sauce is smooth.
Slowly bring up the heat and allow the mixture to thicken. When it thickens, add the broth and whisk and continue whisking.
Add in the salt, pepper, and for an optional kick, a pinch of nutmeg.
Add the cheese and stir it in to incorporate it.
Squeeze as much water out of the spinach as you can. When the cheese has melted and the sauce is smooth, add the spinach and mix it together.
Blend it together until smooth and the spinach is evenly distributed.
Clean Eat Parmesan Creamed Spinach
- 16 oz chopped baby spinach (fresh of frozen)
- 2 tbsp salted butter
- 1/4 cup onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tbsp stone ground whole wheat pastry flour
- 1/2 cup whole milk
- 1/2 cup chicken (bone) broth (or vegetarian)
- 1 tsp Himalayan salt (to taste)
- 1 tsp ground black pepper (to taste)
- 1 pinch ground nutmeg (optional)
- 1/4 cup parmesan cheese
- Boil a pot of salted water and add the spinach. Boil for 5 minutes, strain, remove, and blanch the spinach in cold water to stop the cooking process.
- Melt the butter in a saute pan on medium heat and add the onion and garlic and cook until the onions are translucent.
- Turn the heat to low and add the flour. Stir to allow the flour to absorb all the fat and cook evenly for a few minutes.
- Add the milk, whisking constantly until the sauce thickens (about 5 minutes). When it thickens, add the broth and continue whisking. Season with salt, pepper, and if using, nutmeg.
- Add the cheese and whisk until fully melted and incorporated. Once the cheese has melted and the sauce is smooth, add the spinach and stir to incorporate until evenly distributed.
- Serve immediately. Store any leftovers in an airtight container for up to three days in the refrigerator.
- Add more milk or broth as necessary until you get the desired consistency.