Wednesday, March 31, 2010

Amazing Creamed Spinach

This is easy, light and versatile. Even people who don't like spinach love it! Besides eating it as is, try using it as a topping for baked potatoes, toss with cooked pasta or add mozzarella cheese to it for spinach dip, perfect for serving with pita chips or tortilla chips.

The secret for the flavor in this version of creamed spinach is exactly that: flavor! It's not just spinach and cream like some are.
  • 1 small shallot, peeled and minced (or 1/2 a large one)
  • 2-4 cloves garlic, peeled and minced (or 1/2-1 teaspoon garlic powder)
  • 4 tablespoons light butter or margarine
  • 1 Knorr chicken stock cube
  • 16 ounce bag frozen chopped spinach
  • 3/4 teaspoon dried dill
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups fat free half and half
  • 3 wedges Laughing Cow Light herb and garlic cheese
  • 1/4-1/3 cup grated Parmesan cheese
Melt butter in a medium saucepan over medium-high heat. Add shallots and garlic and cook until softened. Break chicken stock cube into small pieces and dissolve it into the butter. Add frozen spinach and 2 tablespoons water. Cook for two minutes, then cover and reduce heat to low. Cook until spinach is completely thawed and heated through, about 10 minutes. Add dill and pepper.

If there is a good bit of water in the pan, raise heat to medium high and cook the liquid off until it is almost gone. Stir in half and half and wedges of Laughing Cow cheese and cook over medium heat until cheese is melted and incorporated smoothly. Allow to simmer for about 5 minutes to reduce the half and half a bit. Stir in Parmesan cheese and serve!


Anonymous said...

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