Even those who say they don’t like Spinach – this stuff is lick the plate good. If you are going to eat carbs, make them the vegetable kind. Use bites of this delicious dish to moisten your bites of turkey: a trick of bariatric eating. 


Parmesan Creamed Spinach
  • 1 tablespoon olive oil
  • 2 large shallots minced
  • 4 teaspoons flour
  • 1½ cups low fat milk
  • ¼ cup evaporated skim milk
  • 1 teaspoon Better than bouillon
  • 2 (10-ounce) packages frozen chopped spinach, thawed, squeezed and drained
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • ¼ cup grated Parmesan cheese
  1. In a large saucepan sauté the shallots in the olive oil until softened and translucent, 2 to 3 minutes.
  2. Sprinkle in the flour and stirring constantly, cook until absorbed into the oil, 30 to 45 seconds. Slowly whisk in the milk and evaporated milk and cook, scraping any of the residual cooked flour from the bottom of the pan.
  3. Stir in the chicken base, bring to a simmer and cook until thickened, 2 to 4 minutes.
  4. Add the spinach and simmer until tender, 3 to 4 minutes.
  5. Add the salt, pepper and nutmeg.
  6. Remove from heat and stir in the Parmesan.

4 thoughts on “Parmesan Creamed Spinach

    • Susan Maria Leach says:

      We dont do the math for you as you must learn to rely on your own instinct instead of relying on what others have calculated for you. These days food bloggers often use incorrect info to be the most popular recipe on Pinterest or Instagram.

  1. Kirsten says:

    Do u know the calorie I’m breakdown? Just made this since I’m in my soft food phase. I made it with lactose free milk instead and it’s delicious. I did use more homemade chicken broth to make it more liquid for me. Had no idea how good nutmeg was with spinach!!! So good!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.