Creamed Spinach

I made this recipe for creamed spinach by fusing a "Peter Luger's Steak House" clone recipe with Palak Paneer. I made a bunch of sample batches to get the balances correct. I then served it at Christmas Eve Wigilia with rave reviews. The nutmeg, neuchatel and spinach really play well together.

Ingredients

• 4 Tbsp butter (or oil)
• 3 cloves garlic (1 Tbsp minced garlic)
• 1 onion, chopped
• 4 Tbsp flour
• 2.5 c milk
• ₂₄ oz spinach frozen, fresh or a combination (2 frozen packages)
• 0.5 t salt
• 0.5 t pepper
• 0.5 t nutmeg
• 4 oz Neuchatel cheese (or cream cheese)

Procedure

1. Heat the butter.

2. Brown the garlic and onions.

3. Prepare a roux by adding the flour to the butter mixture.

4. After that browns. use the milk to deglaze the pan.

5. Heat the mixture until it starts to thicken.

6. Add the spinach and seasonings to the thickened sauce and cook for 5-6 minutes.

7. Finish by melting the cheese into the hot mixture.

8. Transfer to a bowl and serve.

This could also be a great recipe for fresh spinach if it is starting to get wilted.