Creamed spinach recipe
All the ones I've looked at so far look gross -- I'll cook with cream of mushroom soup on pain of death, I'm afraid. Any ideas?
gross how? If I know that then maybe I can suggest something less disgusting to you. I lvoe creamed spinach
There was a long thread on how to make good creamed spinach in late December. I've linked it here for your reference:
It seems like the recipes break down on two sides of the coin -- frozen spinach/canned soup or frozen spinach/bechamel sauce. Personally, I like the Lawry's recipe, which is linked below and uses a bechamel sauce:
A couple of posters in the original thread made theirs with fresh spinach and whipping cream. While I'm sure such a preparation is decadent and delicious, I guess I always felt that if I had the fresh spinach, I'd rather serve it in a preparation that allowed it's freshness to shine rather than loading it up with a cream sauce, but to each their own.
I do a bechamel and then add a cup of milk. Garlic, nutmeg, salt and white pepper. I add parmesan sometimes too. Can't remember what else. The best I ever made was last spring with local spinach, I always wondered how Michael Jordons got theirs to a souffle quality and the answer is really good fresh spinach, but don't know exactly why though.
this sounds crazy but it's really simple and tastes delicious.
chop a bag of fresh spinach
heat some olive oil and butter in a pan...i use a non-stick wok
add some minced onion and a clove of garlic
add a few spoons of TempTee whipped chive cream cheese, a few spoons of sour cream and a few spoons of parmesean cheese.
I assure you, it's tastes delicious.
I do something very similar on the rare occasions of making creamed spinach--drain the cooked spinach very well and then add some Boursin herbed cheese and stir over medium heat til incorporated...very tasty and quick and not swimming in a goopy unhealthy sauce--I think that's what bothers me about creamed spinach.