Low Sodium Creamed Spinach
Indulge in the creamy decadence of our *Low Sodium Creamed Spinach*, a healthier twist on the classic steakhouse favorite! This recipe combines the vibrant flavor of fresh spinach with a velvety, garlic-infused cream sauce made with unsalted butter, a touch of warming nutmeg, and silky cream cheese. By skipping the salt and letting the richness of the ingredients shine, this dish is perfect for those looking to enjoy a low-sodium diet without sacrificing flavor. With just 10 minutes of prep and 20 minutes of cooking time, it’s a quick and comforting side dish that pairs beautifully with grilled chicken, roasted meats, or as an elegant addition to your holiday table. Enjoy all the indulgence, minus the guilt!
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Recipe Information
Ingredients
- 24 ounces fresh spinach leaves
- 1 tablespoon olive oil
- 3 garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.25 teaspoon nutmeg
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground white pepper
- 3 ounces cream cheese
Instructions
Wash the spinach leaves thoroughly under cold running water to remove any dirt or grit. If necessary, remove tough stems. Pat dry with a clean towel or use a salad spinner.
Peel and finely chop the garlic cloves.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the spinach to the pan in batches if necessary, stirring occasionally, until the leaves are wilted. This should take about 3-4 minutes. Remove spinach from the pan and set aside in a colander to drain any excess liquid.
In the same pan, melt the unsalted butter over medium heat. Stir in the all-purpose flour to make a roux, cooking for about 1-2 minutes until it forms a smooth paste.
Gradually whisk in the milk, stirring continuously to avoid any lumps. Continue cooking for about 5 minutes until the sauce thickens slightly.
Add the nutmeg, black pepper, and ground white pepper to the sauce, stirring to combine.
Cut the cream cheese into small cubes and add them to the sauce. Stir until the cheese has melted and the sauce is smooth and creamy.
Return the cooked spinach to the pan with the cream sauce, stirring to incorporate. Cook for an additional 2-3 minutes until the spinach is heated through.
Adjust seasoning to taste if necessary, keeping in mind this is a low sodium recipe.
Serve warm as a side dish or as a topping for crostini or grilled chicken.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1256 mg | 97% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4552 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
