Creamed Spinach

Last week I reviewed Tara Teaspoon’s wonderful cookbook, Delicious Gatherings: Recipes to Celebrate Together (You can read my review here  ); today I’m going to share one of her recipes with you. I like recipes that are versatile, and this one certainly is. It is a delicious creamed vegetable recipe that is as at home at dinner as it is at breakfast. I cut the recipe in half (half the amount of spinach, the full amount of sauce) and had it with lemon dill salmon for dinner one night, and the next morning I had it as a filling in an omelet. You would not believe how delicious that omelet was! I highly recommend that you try this recipe.

Creamed Spinach
A recipe by Tara Teaspoon

2 T. olive oil
2 cloves garlic, minced
½ c. finely chopped onion
10 oz. baby spinach, coarsely chopped
½ t. kosher salt

Cream Sauce:
1 T. butter
1 T. flour
1¼ c. milk
2 T. cream cheese
3 T. finely grated Parmesan
Pinch freshly grated nutmeg

In a medium nonstick skillet, heat olive oil, garlic, and onion over medium heat. Sauté until onion is soft and just turning golden, 2 to 3 minutes.

Add spinach and salt, and cook, stirring with tongs, until wilted. (Spinach can be added in batches, if needed, until all spinach has been cooked.) Transfer to a colander in the sink to drain.

For cream sauce: in the same skillet, melt butter over medium heat. Add flour and stir.

Whisk in milk, cream cheese, and Parmesan cheese. Stir until cream cheese is melted and sauce begins to thicken. Add nutmeg and remove from heat.

Press spinach in colander to release excess water, then add spinach to sauce. Stir until spinach is completely coated. Season to taste with salt.

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