Sunday, May 26, 2013
For Sunday dinner, a nice creamed spinach works nicely with ribs or a roast. I think it's a good compromise to sneak veggies into my family members' diets. I make my creamed spinach without heavy cream or butter, substituting light cream cheese or "neufchâtel" cheese for the cream. When it comes to the flavor of the dish, I prefer for my creamed spinach to be an accompaniment to the main flavor of the menu. For that reason, the amount of spice in my dish is muted so that the meat can take center stage. recipe:
1. Wilt spinach in water over medium heat. Drain well. Don't be afraid to press hard!
2. Chop spinach and add back to empty pan over medium heat.
3. Add 2 TBSP lowfat neufchatel cheese ("Lite Cream Cheese").
4. Stir in spices:
-Pinch of salt
-Ground black pepper
-NUTMEG - It's a hallmark ingredient in creamed spinach
-CRUSHED BROWN MUSTARD SEED (Crush whole seed or substitute ground if you don't have crushed seed in a store near you)
-Sprinkle of grated lowfat parmesan or parmesan-romano cheese