I have it bad! The sun is finally shining, the birds are singing, and my patio is screaming out for a BBQ. SPRING FEVER! My usual cravings for soup and roast chicken have moved aside for everything green. I’ve been experimenting with spinach dishes as of late, and I came up with a healthier version of a steakhouse classic, creamed spinach. culinary school is quickly becoming a faint memory but I took a cue from something I learned there and used it in this recipe…demi-glace! Demi-glace is a super concentrated reduction of stock and can be used in all sorts of sauces and sautes to pump up flavor and make things taste wonderfully rich. If you can’t get your hands on good demi-glace you can use liquid bullion much to the same effect. You will need a good amount of fresh spinach for this recipe but the good news is it’s quite affordable and great for you. Happy spring!
Skinny creamed spinach (makes 2 servings)
1 tablespoon olive oil
1/2 small onion, diced
2 cloves garlic, minced
2 teaspoons chicken demi-glace or liquid bullion (this will also act as the salt for this recipe)
1/4 teaspoon ground nutmeg (fresh if you can)
freshly ground black pepper, to taste
12 ounces fresh baby spinach, washed and dried
2 tablespoons lite mascarpone or cream cheese
in a large saute pan over medium heat, saute the onion in olive oil until soft and translucent. add the garlic and demi-glace and saute for another minute. add the spinach and cook until the spinach has wilted and all the liquid has been reduced, about 5 minutes. add the nutmeg, pepper and mascarpone and cook until the mascarpone has melted and the spinach is nice and creamy. plate and enjoy!
this spinach dish makes an excellent side for steak, chicken or fish, but you can also use it as a topping for pizza or tossed in your favorite pasta! super quick and good for you, the possibilities are endless. eat your greens!
Oh marscapone. Sounds fantastic!
Thanks for sihanrg. What a pleasure to read!
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Jenny that was the best creamed spinach ever. The fact that it was skinning was incredible. Pat Farra