Thursday, March 7, 2013

Creamed Spinach

(adapted from Dana Carpender’s Every Calorie Counts Cookbook)

2 10-oz boxes frozen chopped spinach
2 T butter
1/2 c minced onion
2 clove garlic, peeled and minced
1 c cream or half and half
4 T cream cheese

Put the frozen brick of spinach in a microwaveable casserole with a lid.  Add a couple of tablespoons of water, cover, and nuke on high for 7 minutes. Meanwhile, melt the butter in a small skillet or saucepan over medium-low heat and start sautéing the onion and garlic.  When the onion is translucent but not browned, add the cream.  Bring it to just below a simmer, and whisk in the cream cheese until it’s melted. Check the spinach, and if it still has a cold spot in the center, stir it up and give it another 1 to 2 minutes.  You want it just barely done, not cooked to death. When the spinach is done, put a strainer in the sink, dump the spinach into it, and press it with the back of a spoon to remove all the excess water. Now stir it into the cream sauce, and serve.

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