Monday, January 10, 2011
Two Versions of Creamed Spinach
I received this recipe on Twitter from "You Can Cook This". It sounds delicious and suprisingly simple. It contains cream which makes it rich and tasty. Go ahead and enjoy it occasionally-it is quite an extravagant side dish. Most people serve Creamed Spinach like with red meat, like steak or a roast but it's just as delicious with grilled chicken or fish.
The Ultimate Creamed Spinach Recipe
For those of us who don't want or need all that fat and dairy; here is a Vegan-ized version of Creamed Spinach which is just as good. You can serve this version alot more often and with alot less guilt. Don't forget the nutmeg in this recipe. It makes this dish so delectable!
12 cups fresh baby spinach
1 cup plain gluten-free soymilk, unsweetened
2 teaspoons orange zest, finely grated
2 teaspoons lemon zest, finely grated
2 teaspoons vegan margarine
1/2 cup yellow onion, minced
Pinch of nutmeg
Sea salt, to to taste
4 tablespoons sliced almonds, toasted
Steam spinach with a few tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.
Place soymilk, orange zest and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently, until reduced by half.
Heat margarine over medium heat in sauté pan and add onion. Cook until onion is translucent. Add spinach and cook until most of liquid has evaporated.
Add reduced soymilk to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg and sea salt to taste. Garnish with sliced almonds.
Regardless of which recipe you choose, serve it with love and enjoy!!
And this is my Daily Cyn.............