I think that spinach has gotten a bad rap. Really-somewhere along the lines folks have decided that it is slimy and disgusting. How unfair! Spinach is a vitamin & mineral powerhouse (dark green leafy vegetable!) and is a good source of fiber.
Fresh spinach is lovely either raw, lightly sauteed or steamed. . . but in the winter, out of season, it’s not exactly a frugal vegetable choice. Frozen is a better bet when your budget is on the line. Try this great way to dress up plain frozen spinach~it’s a company worthy sidedish! The original recipe claimed that this tastes just like the creamed spinach at “Boston Market”. . . since I’ve never tasted theirs, I can’t comment. All I can say is it is delish! Not low calorie-but delish!
Fancy Creamed Spinach
1 Can Cream of Celery Soup
1 TBS Flour
1 small onion
4 TBS Butter
1/2 tsp garlic
salt & pepper
2 boxes of frozen spinach-thawed, drained & squeezed dry
Dice onion and sautee in 2 TBS butter until soft, then set aside.
In saucepan melt remaining 2 TBS butter.
Add soup, flour, garlic, salt & pepper and mix until smooth.
Add sauteed onions & drained spinach.
Cook until heated through.
Variations:
Use homemade cream of anything soup instead of store bought
Use 1 C homemade white sauce instead of cream of celery soup
Add a dash of nutmeg or add a bay leaf & clove into the sauce while cooking, remove prior to serving.
Add fresh diced garlic-I love it so I’d add a couple of cloves.
Like cheese? Add 1/2 cup of shredded cheese or 1/4 cup grated Parmesan.
I am guessing that under ingredients is a can of cream of soup, though you didn’t list it. 🙂 Sounds yummy – I may have to give this a try.
Woops! That was an oversight. I’ll go back and fix it1
Totally Yummy!
And when fresh spinach is back in season, don’t get suckered for “baby” spinach. Small, immature spinach leaves look pretty, and the stems are soft enough to eat, but they’re still bitter and the leaves themselves aren’t very tender.
Full-grown — AKA “ripe”, yes leaves ripen too — spinach leaves are more tender and not bitter at all. Yes, they take a little more prep, as you have to remove the stems. But the alternative is to eat something that doesn’t taste good. Why would anyone prefer that?