Creamed spinach

It’s winter and we need to focus on comfort food. Nothing is more comforting than something with the word creamed in it. But creamed doesn’t have to mean cream. Just reducing milk gives it a great silky consistency. So here’s a non-cream version of a steakhouse fav.  I’d also add that this is a great omelette filling.

½ large onion, finely chopped

2 cloves of garlic, minced

1 teaspoon olive oil

½ teaspoon of pepper

½ teaspoon of nutmeg

½ cup of white wine or chicken broth

½ cup of skim milk

2 tablespoons of parmesan-like cheese (parmigiano reggiano, pecorino, or grana padana)

2 tablespoons of a nice smoked cheese (cheddar or gouda are great)

1 bag of spinach (you’re cooking it so it doesn’t have to be baby spinach)

Saute under a low heat the garlic and onion for about 5 minutes until the onion is translucent. Add the pepper and nutmeg. Deglaze with the chicken broth/white wine. Add the milk and simmer for 10 minutes. Add the cheeses and simmer until it reduces to the point where it coats the back of a spoon. Add the spinach and stir until the spinach is wilted, about 5 minutes.

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One Response to Creamed spinach

  1. Here is a recipe for The Berghoff’s famous creamed spinach:
    http://michaelbeyer.wordpress.com/2010/08/29/the-berghoffs-famous-creamed-spinach/
    This would be the UNhealthy version!

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