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I’ll be the first to tell you that I used to not be the biggest fan of spinach. I believed that is was one of those leafy greens that belonged on a salad, and that was about it. In saying all of that, one of my favorite side dishes has to be Creamed Spinach! I always used to go to Boston Market to purchase their version, but once I saw the simplicity of the recipe, I just had to make my own version! Most of the recipes that I found used either milk, heavy cream, or both. I wanted to kick it up a notch by using Cream of Celery. The flavor difference was quite noticeable, and provided for a thicker, creamier consistency rather than a watered down version.
Ingredients
- 2 16 oz. packages Frozen Spinach
- 1/4 cup Butter
- 1 Small Onion (Chopped)
- 2 cloves garlic (Finely Chopped)
- 3 tbsp Corn Starch
- 2 cups Whole Milk
- 1 10.5 oz can Cream of Celery
- 1 cup Freshly Grated Parmesan Reggiano
Instructions
- Cook spinach as directed on package; drain well.
- In a medium-sized pot, melt butter over medium heat. Add onion; cook 4 to 5 minutes, stirring frequently. Add garlic; cook about 1 minute, stirring frequently, until onion is tender.
- Stir in cornstarch with whisk until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk first, and then Cream of Celery until mixture boils and thickens, stirring frequently.
- Stir in salt and pepper.
- Stir in drained spinach; cook until thoroughly heated. Add 1 cup of fresh parmesan and stir into the spinach.
