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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