Monday, January 10, 2011

Creamed Spinach

Creamed Spinach, prior to this recipe, was NEVER part of my vocabulary. Ever. With temps in the 20's and below I decided to pull out my Weight Watchers Pure Comfort cookbook. So, if you like cooked spinach, cream cheese and scallions, you may like this recipe. It's fresh and while a little on the "cooked spinach" side of things (like the stuff hanging off the Creature from the Black Lagoon-I'm just kidding!) it was pretty good!

The Ultimate Creamed Spinach
1 (10 oz) bag of washed spinach
2 shallots (chopped)
1/2 T flour (I left this out)
1/4 t salt
olive oil
pepper (fresh ground)
nutmeg (fresh ground, 1 pinch)
1/4 C milk
1/4 C cream cheese (they call for light)

Un-bag the spinach, then rinse it again for good measure. Next put about 2 inches of water in the bottom of a medium size soup pan and add the steamer basket. Put the spinach in the pan to steam, and cover for about 2-min. Chop the shallots. Add a little olive oil to a frying pan and cook the shallot, then add the cream cheese in chunks to melt. Add the other seasoning. Allow the spinach to cool enough to handle, squeeze out the excess liquid and chop. Add the milk to the cream cheese and mix. I added about 2 T extra cream cheese. Add the spinach and stir until heated. The sauce should be pretty well blended at this point.

Recipe Source: Pure Comfort, 150 All-Time Feel Good Favorites, pg 166

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