Mambo Sprouts

Creamed Parmesan Spinach

If you know people who claim not to like spinach, this rich and creamy side dish blended with parmesan cheese and a hint of nutmeg may change their minds. Try creamed spinach with unadorned roasted meats like beef tenderloin or a standing rib roast for a special occasion dinner. You may be surprised by who asks for seconds.

Ingredients:

• 2 lbs. Earthbound Farm organic pre-washed baby spinach
• 2 Tbsp. (1/4 stick) unsalted butter
• 2 Tbsp. unbleached all-purpose flour
• 1 1/2 cups whole or low-fat milk
• 1/2 cup heavy (whipping) cream
• 1/4 cup freshly grated parmesan cheese
• 1/4 tsp. freshly ground nutmeg
• Coarse (kosher) salt and freshly ground black pepper

Directions:

1. Steam the spinach in a steamer basket over boiling water until it wilts, about 1 minute. Transfer the spinach to a colander to drain. Wrap the spinach in a clean dishcloth and squeeze out any remaining water. (If you don’t want a green-tinted dishcloth, you can squeeze out the water with your hands after the spinach cools slightly.)
2. Melt the butter in a large skillet over medium-low heat. Add the flour and cook for 2 minutes, whisking constantly. Add the milk and the cream in a steady stream, continuing to whisk, and cook until the cream thickens, about 2 minutes.
3. Add the spinach to the cream sauce and stir to combine. Add the parmesan cheese and nutmeg, stir to combine, and cook until the spinach is heated through, about 1 minute. Season the spinach with salt and pepper to taste and serve hot.

Servings: 4-6

Recipe courtesy of Food to Live By: The Earthbound Farm Organic Cookbook, ©2006 Myra Goodman.