Creamed spinach potato
Creamed spinach potato combines tender potatoes with a creamy spinach sauce, enhanced by sour cream and Worcestershire sauce. It's a comforting dish, ideal for serving as a side or main course.
Cook time 15 min
Prep time 10 min
Ingredients:
2 potatoes1/2 tbsp olive oil
2 tbsp onion
1/2 tsp whole-grain wheat flour
1/2 cup nonfat milk
1 package frozen spinach
1/3 cup sour cream
1 tsp worcestershire sauce
Creamed spinach potato is a comforting and nutritious dish that's perfect as a side or even a main course. With a creamy spinach mixture combined with hearty potatoes, it's a delightful way to enjoy vegetables. Follow this easy recipe to make a delicious meal for your family or friends.
Instructions:
- Peel the potatoes and cut them into even-sized chunks.
- Place the potato chunks in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender, about 15-20 minutes.
- Once they are cooked, drain the water and set the potatoes aside.
- While the potatoes are cooking, thaw the frozen spinach. Once thawed, squeeze out excess water from the spinach to ensure it is as dry as possible. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until they are softened and translucent, about 3-5 minutes.
- Sprinkle the whole-grain wheat flour over the onions, stirring continuously to avoid lumps, and cook for about 1 minute.
- Gradually whisk in the nonfat milk. Continue to whisk and cook until the sauce starts to thicken, about 2-3 minutes.
- Add the thawed and drained spinach to the skillet, mixing well to combine with the cream sauce. Heat through for about 2-3 minutes.
- Stir in the sour cream and Worcestershire sauce, mixing until everything is well incorporated. Cook for another 2 minutes until heated through.
- Taste and adjust seasoning if necessary.
- Arrange the cooked potatoes on a serving dish or individual plates.
- Spoon the creamed spinach mixture over the potatoes.
- Serve warm as a delicious side dish or a hearty main course. Enjoy your Creamed Spinach Potato!
Your creamed spinach potato is now ready to be served! This dish pairs wonderfully with a variety of main courses or can be enjoyed on its own. Enjoy the rich flavors and hearty textures in every bite.
Creamed spinach potato FAQ:
The potatoes are done when they are tender and can be easily pierced with a fork. This typically takes about 15-20 minutes of boiling.
Yes, you can use fresh spinach instead. You'll need about 3-4 cups of fresh spinach, which should be sautéed until wilted before adding to the cream sauce.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove until heated through.
You can substitute Greek yogurt for sour cream if you prefer a healthier option with a similar tangy flavor.
A large skillet (about 10-12 inches) is recommended for making the cream sauce to ensure there’s enough space for mixing the spinach and sauce without overflow.
Cooking Tips:
- For an extra touch of flavor, consider adding a pinch of nutmeg to the creamed spinach.
- If you prefer a thicker cream mixture, let it simmer a bit longer to reduce and thicken.
- Use fresh spinach if you prefer, but make sure to cook and drain it thoroughly before adding to the mixture.
- For a crispy topping, consider sprinkling some grated cheese on top and broiling for a few minutes until golden and bubbly.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or on the stove.
Nutrition Facts
4 ServingsCalories 220kcal
Protein 8g
Carbohydrates 40g
Fiber 7g
Sugar 4.54g
Fat 6g
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