Thursday, March 29, 2012
Creamed Spinach - Ellie Krieger
When, I was a child, I remember Horn and Hardart, the place where you dropped nickels in the slot and out came what we thought, was delicious food. One of the food items was creamed spinach and it was the greatest vegetable, in the world, at least then.
Can Ellie compete with Horn and Hardart? Most definitely.
Creamed Spinach - adapted from Ellie Krieger
2 (10-ounce) packages frozen spinach, thawed
2 teaspoons olive oil
2 small shallots, finely chopped (about 1/2 cup)
4 teaspoons gluten-free flour mixture
1 1/2 cups 1 percent milk
1/2 cup low-sodium vegetable broth
2 tablespoons fat free milk
Pinch ground nutmeg
Salt and freshly ground black pepper
Squeeze all of the water from the spinach.
In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan.
Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the milk and nutmeg and season to taste with salt and pepper.