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Garlic-free creamed spinach

Submitted by on Sunday, 28 December 2008 No Comment

This is an absolute favorite for Boots and me. Dad, not so much. Big Guy, won’t touch it yet even though I play up the cheese and cream when describing it. Sometimes even the best public-relations campaign doesn’t work immediately.

You would think 20 ounces of spinach would be plenty to last two people for close to a week, but not with Boots and me. It’s gone in mere days. But, then, you should see what we can do to a bowl of spinach dip.

The recipe I adapted this from also calls for nutmeg, which I leave out because I’m not a big fan, and garlic, which I leave out because Big Guy can’t eat it. Oh, the irony.

I’m sure there are less fatty, more nutritious ways to make creamed spinach out there. But this one really does taste great.

  • 5 tbsp. butter
  • 4 tbl. flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 ts. cayenne pepper, more or less depending on how adventurous you’re feeling
  • 1 c. half and half — I’ve used 2 percent milk in a pinch.
  • 4 oz. cream cheese
  • 1 small onion, minced
  • 1/4 c. water
  • 20 oz. frozen spinach, chopped
  • 1/4 c. Parmesan cheese — that amount’s merely a suggestion. We like Parmesan a lot here.

Melt three tablespoons of butter in a small saucepan on medium-low heat. Stir in flour, pepper, salt and cayenne if you dare until creamed together.  Slowly whisk in cream, then stir in cream cheese.

Increase the heat to medium. Whisk constantly until mixture is thick and smooth. Remove from heat and set aside.

Melt 2 tbl. butter in a 2 quart saucepan over medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.

Stir spinach mixture into cream mixture over medium heat until warmed thoroughly. Remove from head and fold in Parmesan.

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Copyright 2008 Debra Legg. All rights reserved.

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