creamed spinach recipe

Creamed spinach

Whenever you go to a restaurant these days there is always creamed spinach as a vegetable and I personally love it. A great creamed spinach recipe will even have the die hard anti vegetable kids… or adults for that matter climbing in and enjoying it so here is a really great creamed spinach recipe for you all to get your greens the easy way. It makes quite a lot, about 6 cups but can easily be frozen for another day or simply halve the recipe.

What you need

1/2 cup finely grated onion (you are going to cry!)
1/2 teaspoon crushed garlic
2 tablespoons flour
1 1/2 cups warm milk
2 tablespoons finely grated parmesan cheese (don’t leave this out)
Pinch of finely ground black pepper or about 1/4 teaspoon
Pinch of salt
120g cream cheese
600g finely chopped cleaned spinach
butter
Olive oil

The process

Prepare all of your ingredients before you start cooking, it does not take long to cook and if you are using frozen chopped spinach, thaw it completely, place in a colander and allow all of the water to drain off, then give it a squeeze to remove the last bit of water. Dry your eyes if you grated the onion… after you washed your hands.

If you are using fresh spinach, bring a large pot of water to the boil, toss in the spinach and allow to blanch for no longer than 1 1/2 minutes, drain in a colander and give it a squeeze to remove the water.

In a large pot on a medium to high heat melt 2 heaped tablespoons butter with about 1 tablespoon of olive oil. Add the onions and garlic and allow them to cook for about 4 or 5 minutes or so while you stir.

Add the flour and stir constantly for about another minute or two to cook the flour.

Add the milk in a slow stream while you mix very well. You need the flour to be combined well with the milk. Once it is all in, reduce your heat to low and keep stirring until you have a nice smooth mixture.

Add the parmesan and cream cheese, season with salt and pepper, combine well and then toss in the spinach. Use a folding motion to combine the spinach and creamy sauce, cook for a minute or two and you are done.

To freeze a batch, allow it to cool, place in a Jiffy bag, remove any air, seal and into the freezer. It is brilliant to have frozen for when you just don’t feel like cooking after a long day.