Low Sodium Cheesy Spinach Bake
Indulge in the creamy, savory delight of this Low Sodium Cheesy Spinach Bake, a perfect side dish that doesn’t compromise on flavor while keeping your sodium intake in check. Packed with tender, wilted spinach in a rich, velvety sauce, this bake is layered with the nutty goodness of low sodium cheddar and a dusting of parmesan for the ultimate cheesy topping. The clever combination of unsalted butter, low sodium chicken broth, and fragrant spices like garlic and nutmeg ensures a heart-healthy yet comforting dish. Ready in under an hour, this easy-to-make recipe is ideal for family dinners, holiday gatherings, or meal prep. Serve it alongside roasted chicken, grilled fish, or enjoy it as a satisfying vegetarian option.
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Ingredients
- 500 grams fresh spinach leaves
- 30 grams unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup low sodium milk
- 2 cloves fresh garlic, minced
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
- 1.5 cups low sodium cheddar cheese, shredded
- 0.25 cup grated parmesan cheese
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Rinse and drain the spinach leaves thoroughly. If desired, remove any tough stems.
Step 3
In a large skillet over medium heat, melt the unsalted butter.
Step 4
Add minced garlic to the butter and sauté for about 30 seconds until fragrant.
Step 5
Add the all-purpose flour to the skillet and stir to form a paste, cooking for 1-2 minutes.
Step 6
Slowly whisk in the low sodium chicken broth and milk, ensuring there are no lumps. Continue to stir until the mixture thickens, about 5 minutes.
Step 7
Stir in the onion powder, ground black pepper, and nutmeg.
Step 8
Stir in the spinach leaves until wilted and well combined with the sauce, about 2-3 minutes.
Step 9
Remove the skillet from heat and stir in 1 cup of the shredded low sodium cheddar cheese until melted.
Step 10
Transfer the spinach mixture to a lightly greased baking dish.
Step 11
Top with the remaining 0.5 cup of cheddar cheese and the parmesan cheese.
Step 12
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden.
Step 13
Allow to cool slightly before serving.
Nutrition Facts
| Serving size | (1221.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1266.3 |
| Total Fat 90.2g | 0% |
| Saturated Fat 56.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 276.4mg | 0% |
| Sodium 1641.3mg | 0% |
| Total Carbohydrate 52.1g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 14.4g | |
| Protein 78.6g | 0% |
| Vitamin D 156IU | 0% |
| Calcium 2261.7mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 3530.9mg | 0% |
Source of Calories