Wednesday, July 13, 2011

Creamed Spinach

Creamed Spinach

Super yummy, creamy, and definitely doesn't taste low-fat (although it is).  Next time I would either omit the onions, or chop them in a more fine dice so that there aren't onion chunks in the end result.  Milk could be used instead of the fat-free half and half, with a similar result.  Some parmesan cheese could also be stirred in, but honestly it tastes creamy and decadent enough without it, so save the calories where you can.  I used baby spinach, but if using whole leaf spinach I would give it a rough chop either before or after cooking the spinach, and before it is stirred into the "cream".

-2 lbs spinach
-1 onion, diced
-3 cloves garlic, minced
-3 Tbsp butter
-3 Tbsp flour
-1 3/4 cup fat-free half and half
-pinch nutmeg
-3/4 tsp salt
-1/2 tsp pepper

Place 1 cup of water in a large pot on high heat.  Add spinach, cover, cooking and stirring frequently until spinach is wilted (about 5 minutes).  Remove spinach from pan to a colander, and press the excess moisture out using the back of a spoon.  Return pan to stove, place over medium heat.  Melt butter, cook onion in butter until soft (about 5 minutes).  Add garlic, cook 1 minute.  Add flour, cook stirring constantly for 3 minutes.  Add half and half, cook, whisking constantly until mixture thickens (5-10 minutes).  Stir in nutmeg, salt, and pepper.  Stir in spinach and serve.

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