Creamed Spinach
Ingredients
- 2 lbs frozen spinach, chopped, organic preferred usually come in 1 lb bags or box
- 4 oz light cream cheese
- 1 medium yellow onion, finely chopped
- 6-8 cloves garlic, finely chopped
- 1 tsp dijon mustard
- 1½ cups half and half or equal amounts heavy cream and milk or your preferred ratio
- ½-1 cup grated Parmesan cheese use 1 cup for extra cheesy creamed spinach
- ½ tsp ground nutmeg
- ½ tsp freshly ground black pepper
- ¼-½ tsp cayenne pepper
- 1-2 tbsp butter
- sea salt as needed
Instructions
- Thaw and steam the spinach in the microwave according to package directions. Transfer the spinach to a colander, lined with a tea towel, and allow it to cool. When the spinach is cool enough to handle, squeeze out all the excess liquid; set aside.
- In a large saute pan, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until soft and translucent ( try not to brown). Add the garlic and cook for a few seconds until fragrant.
- Add the nutmeg, mustard, black and cayenne pepper. Add the cream cheese, half n half and stir to combine. Simmer and stir until the cream cheese starts to melt. If the cream cheese doesn’t melt, use a whisk to help breakup any lumps.
- When the cheese sauce begins to thicken add the spinach and parmesan cheese. Combine the cream sauce, parm and spinach, mix well. Bring it back to a simmer and heat through. Add a little milk or half and half if it needs more liquid. Taste and adjust the salt, pepper.
- Serve immediately or transfer it to a covered dish, cool before refrigerating for later use. Eat within 2-3 days.
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