Monday, February 28, 2011

Creamed spinach

Several months ago I came across this recipe and it sounded (and looked) amazing and thought "I must try this!"
Fast forward to several months later and fat free is not in my vocabulary with the whole primal lifestyle I am leading, so I tweaked it a little to make it more primal-friendly.  This definitely isn't something you want to eat every day, but it was sooo delicious and was a great addition to meals throughout the week.  Would definitely make it again, but perhaps try the shallots (I only had red onion on hand so that's what I used).  My recipe is below.

Also, this does not make 6.5 cups as the original recipe states, and it doesn't serve 8 like the original recipe states.  I think my calculations ended up being 5 cups or so.

"Fattened up" creamed spinach:
  •  1T butter
  • 1/2 cup red onion, diced
  • 1t minced garlic
  • 1T flour
  • 1.5C heavy cream
  • 2T parmesan cheese
  • 1/4t ground nutmeg
  • 1/4t black pepper
  • Salt, to taste
  • 4 oz. Boursin herbed cheese (I used the garlic & herb flavor)
  • 16 oz frozen, chopped spinach, thawed and drained
In a large saute pan, melt butter. Add onionsand garlic and cook on medium about 5 minutes. Add flour to onions, mix well and cook one more minute. Reduce heat to low and slowly add cream, whisking well. Add parmesan cheese, nutmeg, salt and pepper and mix well. Add Boursin and mix with until smooth. Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

1 comment:

  1. Rebecca this would make a great filling for a lasagna.