Vegetable side dishes are few and far between on this LJ/blog and I can’t claim that this one is particularly healthy. But it tastes SO good. And it’s easy to make with a package of frozen chopped spinach and some inexpensive and easy to source ingredients.
The basic recipe is a copycat Boston Market recipe, which is itself an adaptation of a bechamel (2 tbsp all purpose flour, 2 tbsp butter and 1 cup milk) with a few additions.
Creamed Spinach – serves 3
2 tbsp butter or margarine
2 tbsp minced onion (1 very small onion)
1 clove garlic, finely minced
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp all purpose flour
1 cup milk, 2 % or whole
2-4 oz Philadelphia cream cheese, roughly cubed**
1/4 cup grated Parmesan cheese
salt and pepper to taste
water, if needed
** The lesser amount (2 oz) of cream cheese is enough, but I had some extra, and didn’t want it to go to waste.
In a large saute pan, over medium heat, saute the onion until it starts to pick up some colour. Add the garlic and saute for another minute or two.
Add the spinach and stir to combine with the onion and garlic.
Sprinkle the flour over the top and stir through to coat the spinach.
Pour the milk over the contents of the saute pan, add the cubed cream cheese and the Parmesan cheese and continue stirring until the cream cheese has melted. Taste and add salt, if needed, and a few grinds of fresh black pepper. Keep warm until ready to serve. If it gets too thick, add a bit of water to thin it down.
Serve with fried chicken or pork chops.