BETTER THAN BOSTON MARKET CREAMED SPINACH
9 ounce bag fresh spinach, washed and chopped fine
1/4 cup butter
3 tablespoons cream cheese, 1 1/2 ounces
1 teaspoon heavy cream
4 ounces cheddar cheese or Monterey jack cheese, shredded, 1/2 cup
Salt and pepper, to taste
Melt the butter in a medium pot; add the cream cheese. Stir until melted. Add the spinach and cook just until wilted. Add the cream, cheddar, and salt and pepper. Gently stir until the cheese melts and coats the spinach; serve at once.
Makes 2-4 servings
Do not freeze
Per 1/2 recipe: 545 Calories; 51g Fat; 20g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per 1/3 recipe: 363 Calories; 34g Fat; 13g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/4 recipe: 273 Calories; 25g Fat; 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
I finally had a chance to try this recipe again after a couple years. It turned out much better than the first time I made it, but it could still use some tweaking. When I mixed the butter and cream cheese, it looked very curdled, but I proceeded to add the spinach. Once the spinach cooked down and I added the cream and cheddar cheese, the sauce came together pretty well. I would leave out the cream next time. There's too much liquid in the sauce anyway and it's such a tiny amount that it probably serves no purpose. I might also omit the butter or at least cut it back quite a bit. Go easy on salt, the cream cheese and cheddar add quite a bit.
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