Creamed Spinach: Try this Light but Lucious Recipe

Creamed spinach is hilarious to me because spinach doesn’t need all that much to be good. Obviously, that’s just my opinion, but spinach is good raw in a salad, simply sauteed with a little olive oil, and it’s so versatile and goes with so many pasta dishes. So why do we need to add copious amounts of butter, cream, and cheese? Well, because it is delectably delicious.

However, I do find creamed spinach to be very heavy and I love spinach so I wanted the earthy flavors to come through a bit more. So, I decided to make a version of creamed spinach that is still creamy and comforting, just a little lighter and fresher. It’s still the perfect accompaniment for your next steak night and I am willing to bet you will barely be able to tell the difference between my creamed spinach and the heavier recipes that you may have had in the past. You might even like this lightened up version even more!

Serves 4

Ingredients:

16 ounces of fresh spinach, finely chopped. This is also a great recipe to use frozen spinach. Just be sure to thaw it and squeeze out all of that excess moisture.

1/2 onion, finely diced

1 clove of garlic, minced

1/2 cup cream cheese at room temperature

1/4 milk

1/4 cup of shredded mozzarella

1 tablespoon of butter

Instructions:

1. In a frying pan over medium heat, melt the butter and add the onion and salt and pepper to taste. Allow that to cook for about 5 minutes or (you know the drill!) until it is just translucent.
2. Add the garlic and saute for 30 seconds to 1 minute, until fragrant and then add the spinach. Season with plenty of salt and pepper.
3. Allow the spinach to cook for 3-5 minutes until it has wilted and then add the cream cheese and milk. Stir to melt the cream cheese and combine it with the milk.
4. Once the cream cheese has melted, remove the pan from the heat and stir in the mozzarella. And there you have it; a somewhat lightened up version of creamed spinach.