Better-than-Boston-Market's Creamed Spinach Recipe
This is a great alternative to green bean casserole for holiday get-togethers. The water chestnuts and nutmeg are my secret ingredients in this side dish that give it a subtle crunch and rich flavor. Even if you don't like spinach, you'll like this!
3 tbsp butter
3 tbsp flour
1/4 tsp salt
1 pint half-and-half
4oz cream cheese, softened
1/4 tsp nutmeg
1/4 tsp black pepper
5 tbsp butter, divided
1 white onion, minced
4 tbsp minced garlic
4 (10 ounce) bags of fresh spinach leaves
8 tbsp of water, divided
1/2 cup fresh parmesan cheese
1 (4oz) can water chestnuts, minced
1. In a small sauce pot, melt 3 tablespoons of butter over low heat then whisk in flour and salt until thick. Slowly beat in the half and half and then the cream cheese. Turn up to medium heat until cream cheese melts completely into the mixture (no lumps). Remove from heat and set aside.
2. In a large skillet, melt 2 tbsp of the butter and saute onions and garlic on low heat until translucent. Once cooked, transfer onions and garlic into a greased 9x12 baking pan (or heated Crock-Pot) leaving juices in skillet.
3. Turn skillet up to medium-low heat. Add 1 tbsp butter, 2 tbsp water and 1 bag of spinach. Cover and cook each of the 4 bags of spinach this way for 5-7 minutes each, stirring occasionally to evenly wilt. After each batch of spinach is cooked, transfer to the 9x12 baking pan. Spinach leaves should be bright green.
4. When spinach is all cooked and in the baking pan, warm up the cream mixture until it loosens, then add it to the spinach. Add minced water chestnuts and stir until throughly mixed.
5. To serve hot, cover and bake at 400˚ for 20 minutes stirring occasionally or place mixture into a greased and heated crock pot as you go along.
Things you'll need: