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Creamed Spinach PDF Print E-mail

KosherEye.com

creamedspinach

by June Hersh, The Kosher Carnivore, St. Martin's Press

Everyone loves creamed spinach, especially when it is lighter and healthier than the usual cream and butter version.  This prep brings the flavor without the fat and makes a great side for any meat and potatoes dinner.

Ingredients:

1 (10-ounce) package chopped frozen spinach, thawed, but not drained
2 tablespoons olive oil
1/2 small onion, diced (about 1/4 cup)
2 tablespoons all-purpose flour
Pinch of nutmeg
Kosher salt and freshly ground black pepper

Directions:

Heat the oil in a small skillet, cook and stir the onion, over medium heat, until just translucent, about 5 minutes.  Stir in the flour, cook and stir until the flour and onions create a blonde paste (roux).

Squeeze the liquid out of the thawed spinach, reserving the spinach water.  Add the drained spinach to the skillet with the roux and cook until the spinach and onions are well combined.  Begin pouring the spinach water into the pan, stirring until you reach your desired consistency.  Season with nutmeg, salt and pepper.

Notes:

Yield: About 4 servings
Start to finish: Under 15 minutes

Recipes: Side Dishes, Spinach, Parve, Kosher

 
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