Creamed Spinach
added 03/07/08
Serves 4-6
If you omit the final baking step, this recipe can also be used as a delicious sauce for hot pasta, as a filling for lasagna or ravioli, or as a spread on grilled bread rubbed with garlic.
1 1/2 lbs. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed, squeezed dry
1 Tbs. olive oil
1 Tbs. butter or margarine
1 large onion, finely chopped
4 cloves garlic, minced
2 Tbs. all-purpose flour
1/4 cup half and half or light sour cream
1/4 tsp. freshly grated nutmeg
1 cup Parmesan cheese, divided
Salt and pepper, to taste
1/2 cup breadcrumbs
If using fresh spinach, wash, remove thick stems, and slice leaves into narrow strips. Place damp spinach into a large pan, cover, and cook over medium heat until leaves are wilted, about 2 to 3 minutes.
In a large heavy skillet, melt oil and butter. Add onion and garlic and cook over medium heat until onion is soft. Sprinkle flour over the onions, stir in well. Remove pan from heat and gradually blend in the half and half or sour cream and nutmeg.
Add the spinach and return to high heat, stirring, until bubbling vigorously. Remove from heat and mix in 1/2 cup of the cheese and the salt and pepper.
Transfer to a baking dish and sprinkle with the remaining cheese and breadcrumbs. Bake 15 to 20 minutes, until lightly browned.
—Adapted from The Complete Spice Book, by Maggie Stuckey
