Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Creamed Spinach with Baby Onions




Source of Recipe


Chef Wendell Fowler


List of Ingredients




3 pounds fresh stemmed spinach
½ pound of frozen baby onions (fresh if you prefer)
2 tbs. Smart Balance
2 tbs. olive oil
2 cloves of chopped garlic
¾ cup re-hydrated non-fat milk, extra rich and thick
1 tsp. nutmeg
¼ cup freshly grated Parmesan cheese
Sea salt and cracked black pepper to taste

Recipe



Be sure that the spinach has been washed. If not, wash the spinach in several changes of water to get rid of the field residue. Drain. Frozen spinach is fine. Just be sure to drain it off in a colander.
In a large skillet, heat the butter and olive oil over medium-high heat then add the garlic and spinach. As it cooks, turn it occasionally with a wooden spoon. Until is has wilted down evenly. Put the spinach in a colander to drain and set aside. Coarsely chop.

Heats the skillet again over medium-high heat then add the thickened non-fat milk slurry, the nutmeg and heat for several minutes. Stir constantly.

Add the spinach and cheese then season with sand and pepper to taste. Cook until spinach is hot and served immediately.