*Healthy* Creamed Spinach

I decided at the last minute to cream this spinach - I love spinach, eat tons of it - I call spinach my Number One Diet Secret, even. Truly one of the superfoods, even if it’s not a hot new fad like quinoa! Packed with all kinds of healthy things, full of fiber, and it has virtually no calories at all, so I let myself eat as much of it as I want!

 

Buy as much of it as you want. I have probably more than most people could eat in a month here, right now!

I microwave it, covered, with a little bit of water at the bottom of the bowl to steam it. Four minutes, as much as the bowl will hold; stir; add more spinach, and microwave another four minutes. Spinach cooks down like absolutely nothing else!

Heat 14oz of chicken broth (or broth base and water, or whatever gluten free form of that you can find, if you’re one of us that needs that!) in a four cup measure in the microwave on high for a minute.

Add a cup and a half of milk and two heaping tablespoons of cornstarch. 

Heat in the microwave for two minutes on high; stir. Keep heating for two minutes at a time until boiling. Be careful! It boils over quick.

Add fresh grated Parmesan once it is boiling and thickened slightly. Stir in till melted; let sit until thickened. I didn't! You definitely want it thicker than mine was. Pour over the spinach and serve.

Creamed Spinach

4lbs fresh spinach

14oz chicken broth (or equivalent water and broth base)

1 1/2C milk

1 C fresh grated Parmesan 

Microwave spinach in large bowl, with a small amount of water, covered, for four minutes. Stir. Add more spinach; microwave another four minutes; repeat until all spinach is steamed. 

Heat broth (or equivalent) in a four cup measure in the microwave. Whisk cornstarch into milk; add to the broth. Microwave two minutes; whisk again until smooth. Microwave another two minutes or until boiling and thickened slightly.

Stir Parmesan into sauce until melted. Add a little more, as needed, to thicken sauce.

Pour sauce over spinach and mix in well. Serve hot.