KosherEye
<<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>>

Kosher Side Dishes



Bookmark and Share
Creamed Spinach PDF Print E-mail

KosherEye.com

creamedspinach

by June Hersh, The Kosher Carnivore, St. Martin's Press

Everyone loves creamed spinach, especially when it is lighter and healthier than the usual cream and butter version.  This prep brings the flavor without the fat and makes a great side for any meat and potatoes dinner.

Ingredients:

1 (10-ounce) package chopped frozen spinach, thawed, but not drained
2 tablespoons olive oil
1/2 small onion, diced (about 1/4 cup)
2 tablespoons all-purpose flour
Pinch of nutmeg
Kosher salt and freshly ground black pepper

Directions:

Heat the oil in a small skillet, cook and stir the onion, over medium heat, until just translucent, about 5 minutes.  Stir in the flour, cook and stir until the flour and onions create a blonde paste (roux).

Squeeze the liquid out of the thawed spinach, reserving the spinach water.  Add the drained spinach to the skillet with the roux and cook until the spinach and onions are well combined.  Begin pouring the spinach water into the pan, stirring until you reach your desired consistency.  Season with nutmeg, salt and pepper.

Notes:

Yield: About 4 servings
Start to finish: Under 15 minutes

Recipes: Side Dishes, Spinach, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica