Creamed spinach is a nutritious side dish often served with fish and meat entrees. The word spinach is said to be derived from the Persian word for “green hand.” It has been grown in Europe since the 1400s and was brought to North America with the first settlers. Spinach has twice as much iron, calcium, potassium, and protein as other leafy greens. It’s also rich in antioxidants as well as vitamins A, B, and C. It can be eaten raw, steamed, or dried to be used like other dried herbs.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 tsp kosher salt, divided
- 2¼ lbs fresh leaf spinach (or 1 lb frozen)
- 4 Tbsp unsalted butter
- 1 medium yellow onion, minced
- 3 garlic cloves, minced
- 1 tsp freshly ground black pepper
- ½ tsp fresh nutmeg, grated
- ¼ cup all-purpose flour
- 3½ cups half and half
- 1 cup mozzarella cheese
- ½ package (4 oz) cream cheese
- ½ cup Parmesan cheese, grated
Directions
- Bring a large pot of water to a boil with 2 teaspoons of salt in it.
- Add the spinach and cook for about 1 minute or just until it wilts.
- Drain the spinach in a strainer or colander.
- Rinse the spinach with cold water until it’s cool and then squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a ¾ inch width.
- Combine the butter, onion, and garlic in a large skillet and cook over medium-low heat for about 8–10 minutes or until the onion is translucent.
- Stir in the remaining 2 teaspoons of salt, as well as the black pepper and nutmeg.
- Add the flour and cook over low heat for 2–3 minutes while stirring. It will begin to smell nutty.
- Add the half and half and cook until boiling.
- Stir in the mozzarella and cream cheese.
- Cook the mixture for 6–8 minutes or until it has thickened.
- Stir in the spinach and Parmesan cheese until well combined.
- Serve warm.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.