Description
A rich and creamy creamed spinach recipe with crispy panko breadcrumbs.
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 large pot over medium heat. Add spinach in batches, stirring to wilt. Cover and cook on medium-low heat for about 10 minutes, stirring occasionally. Add balsamic vinegar and stir.
- Melt butter in a small skillet over medium-high heat. Add panko and season with salt and pepper. Sauté until golden brown, about 3 minutes. Stir in lemon zest and set aside.
- With heat on low, add cream cheese to spinach and stir until melted. Then add fontina, lemon juice, and heavy cream. Stir and cook for about 1 minute until well combined.
- Transfer spinach mixture to a serving bowl. Top with toasted panko before serving.
Notes
- This dish can be served as a side or appetizer.
- Use white cheddar as an alternative to fontina cheese.
- 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: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 55 mg