Thursday, February 12, 2009

Creamed Spinach

This is a great, fresh tasting creamed spinach recipe. I used a recipe at as a base and made a few alterations. Below is my version, which got great reviews at our church potluck. Try it! I think it would be easy to reduce this by half or fourths if you want just enough for a small family.

  • 2 cups whole milk
  • 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry
  • 4 large garlic cloves, pressed
  • 1 bunch green onions, white and light green parts chopped
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4-1 cup grated Parmesan cheese
  • 2 tablespoons cream cheese
  • 1/2 teaspoon ground nutmeg
  • Salt and ground black pepper
  1. Combine milk, garlic, and green onions in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for a couple of minutes to soften onions and garlic.
  2. Melt butter in a Dutch oven over medium-high heat (I used a 2-3 quart pan). Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheeses, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Serves 10+ (original says it serves 8, but we got many more servings than that out it)

No comments: