Creamed Spinach

Tuesday, November 5, 2013
Creamed Spinach probably tops my favorites list -- that said, I have about 3 recipes I use to make it -- all are wonderful and all would make a great side at your holiday feast.

So my original intention was to share one recipe and how to use Xanthan Gum in that recipe per a request from a sweet reader. Well, seems I couldn't quite do that -- I had the need to share all three recipes. I love each one and use them all. 

A short word on Xanthan Gum -- It's pretty straightforward to use as a thickener: you add it in very, very small amounts until you reach the thickness you want! Dana Carpender and her books are a great resource for low carb eaters and her recommendation is adding it 1/4 tsp at a time until desired thickness is achieved -- I am in complete agreement with her. It is lovely having thickened gravies and sauces occasionally and it does wonderful in creamed dishes like Creamed Spinach. 

Okay, so version #1 - this one uses the Xanthan Gum

Creamed Spinach

10 ounce frozen spinach 
1 Tbsp butter
1/2 sm onion, chopped finely
2 garlic cloves, minced
salt and pepper to taste
1/2 cup heavy cream
1/2 cup Swiss cheese, grated and divided in half
1/4 tsp Xanthan Gum
1/2 tsp ground nutmeg

Preheat oven to 350°F. In a skillet, melt butter over medium heat; add onion and garlic and cook until lightly browned garlic, adding salt and pepper just before garlic is browned. Squeeze excess moisture from spinach and add to butter, onion and garlic mixture. Stir until spinach has been warmed and then add cream and Xanthan Gum and stir. When mixture starts to thicken up, add 1/2 the cheese and take off burner (cheese will continue melting) stirring. Sprinkle with remaining cheese and nutmeg and give spinach a final stir. Serves 4. Each serving 168 calories, 4.46g carbs, 2.4g fiber = 2.06g net carbs.

#2 - love the cream cheese in this one!

Creamed Spinach (Cream Cheese Style)

1 Tbsp butter 
1 sm onion, finely chopped
1 clove garlic, chopped
salt and black pepper
1/2 (4 Tbsp) bar cream cheese
3/4 cup heavy cream
2 10-ounce packages frozen chopped spinach, thawed & excess liquid squeezed out
1/4 tsp nutmeg

Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until soft, 6 to 7 minutes. Reduce heat and add the cream cheese and cream and cook, stirring, until the cream cheese is melted. Squeeze any excess liquid out of the spinach, add the spinach to the sauce, and cook until the mixture is heated through and thickened, 3 to 4 minutes. Sprinkle with the nutmeg. Serves 6-8.

#3 - when I make this is when I have Boursin Cheese in the house -- a must at holidays and celebrations!

Boursin Creamed Spinach*

1-2 Tbsp unsalted butter
1/2 small onions, diced
1 cup heavy cream
1 pkg (5.2 oz) Boursin cheese
1 pkg 10 ounce frozen, chopped spinach, thawed, squeezed dry of excess moisture
4 Tbsp Parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste

Preheat oven to 375°F. Saute onions butter until soft about 5 minutes. Add the heavy cream stirring constantly and then stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, lemon zest, and seasonings. Transfer spinach to prepared baking dish and top with Parmesan. Bake for 20-25 minutes sauce is bubbly and Parmesan is melted. Serves 4.

*you can find a recipe on my blog for Boursin Cheese