Creamed spinach pairs so well with deli, meat, fish and just about every protein. It is a favorite at steakhouses and delicatessens. The bright green wilted spinach takes only minutes to prepare and its creamy texture and fresh flavor tantalize the eye and the palate. This classic recipe can be easily prepared with soy or almond milk instead of heavy cream for a pareve side dish.
This side dish is delicious and oh, so simple to prepare. It is always a winner in my house. It is fresh, hearty and delectable.
1 pound spinach, fresh or frozen (see kosher notes)
2-3 garlic cloves
1 onion, diced
1 pound spinach, fresh or frozen
½ cup cream (milk, soy or almond milk may be substituted)
½ tablespoon salt
½ tablespoon pepper
1-2 tablespoons flour
Soak and wash spinach well. In a large saute pan over medium-high heat, saute onion and garlic in oil just until starting to brown. Add cream or milk and bring to a boil. Add salt and pepper and dusting of flour, slowly stirring with a wooden spoon or a whisk. Once the mixture starts to thicken, add spinach and reduce heat to a simmer until the spinach is wilted and the sauce is thick.
Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. I have found that flat-leafed greens like baby spinach are much easier to check for insects than their curly-leaf counterparts. Kashrut authorities differ on the proper checking of leafy vegetables and some disallow the use of spinach altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using and preparing greens such as spinach.