Valley Green's Organic Creamed Spinach
By
Cindy DeVore
@valleygreennaturals
1
The best creamed spinach I've ever eaten was at Bobby Van's Steakhouse, in Washington, D.C.
Although at the restaurant, it's usually served alongside a butter-tender filet mignon, we've found that it's a perfect side dish for foods like salmon and pork loin roast too!
On a mission to duplicate those flavors I discovered in that D.C. Steakhouse, this recipe is sure to please everyone with its flavor, texture and downright attractive appearance on the plate!
Although at the restaurant, it's usually served alongside a butter-tender filet mignon, we've found that it's a perfect side dish for foods like salmon and pork loin roast too!
On a mission to duplicate those flavors I discovered in that D.C. Steakhouse, this recipe is sure to please everyone with its flavor, texture and downright attractive appearance on the plate!
Ingredients
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3 Tbspreal butter
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1/2 mediumonion, finely chopped
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2 Tbspdry white wine
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3/4 ccream cheese, softened
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16 ozbag organic frozen spinach, thawed & drained
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1 - 2 pinchkosher salt
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1 pinchwhite pepper
How to Make Valley Green's Organic Creamed Spinach
- Melt butter in pan over medium heat. Add onions and wine, and saute 8 to 10 minutes until onions are soft.
- Reduce heat to low, and add softened cream cheese. Let cream cheese melt into onion mixture. Stir in spinach, salt and pepper. Gently mix ingredients well, and serve.
About Valley Green's Organic Creamed Spinach
Course/Dish: Vegetables
