Description
A rich and creamy creamed spinach recipe with crispy panko topping.
Ingredients
Scale
- 3 lbs fresh spinach, roughly chopped into 1 inch pieces
- 1/3 cup olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 lemon, zested and juiced
- 8 ounces cream cheese, at room temperature
- 4 ounces grated fontina cheese
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- Salt and freshly cracked black pepper, to taste
Instructions
- Heat the olive oil in a very large pot over medium heat. Add the spinach in batches, stirring to wilt. Cover and cook on medium-low heat, stirring every few minutes, until fully softened, about 10 minutes. Add balsamic vinegar and stir.
- Melt the butter in a small skillet over medium-high heat. Add panko and season with salt and pepper. Stir frequently until golden brown and crisp, about 3 minutes. Stir in lemon zest, then remove from heat.
- With the heat on low, add cream cheese to the spinach and stir until melted. Then add fontina cheese, lemon juice, and heavy cream. Cook for about 1 minute, until well combined.
- Transfer the creamy spinach to a serving bowl. Sprinkle toasted panko on top before serving.
Notes
- Serve as a side dish or appetizer.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 60 mg