Monday, February 10, 2014

Creamy Spinach Bake

Spinach is the best tasting of the dark leafy green family. Cooked well, it's worth the risk of getting some caught in your teeth. And doesn't it look appetizing in it's own little dish? That's actually a silicone muffin cup.

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6 ounces fresh regular or baby spinach
1 tablespoon butter
1 tablespoon flour
2 tablespoons milk (or you can substitute chicken broth or cream)
1/3 cup shredded low moisture part-skim mozzarella cheese


1. Preheat oven to  375 F.

This is prewashed, so I could cut it up dry.
2. If needed, wash the spinach. If using regular spinach, stem the spinach. Baby spinach doesn't need stemming, but the regular was on for half price, so I bought it anyway. 

Stemming the Spinach
 3. The easiest way to slice the spinach into 1/4 inch ribbons is to stack several leaves and then slice a lot at once. Slice it all.

 4. Add 2 tablespoons of water to a medium/large pot then stir in the spinach to wet it. Cover and cook on high heat for 3 minutes. This will steam the spinach.
 5. Next remove from heat and run cold water over it to shock it. This will stop it from overcooking and help it keep its pretty green color. Strain off the water.
 6. Add butter to the pot and cook the spinach uncovered for 2 minutes over medium high heat, stirring every 30 seconds. Notice how much it cooks down!
 7. Add flour and milk and continue to stir and cook another 5 minutes.
8. Add cheese, stir and immediately place in 3 silicone baking cups or 3 muffin tin slots.

with butter and cheese
 9. Bake for 10-15 minutes at 425 F until the cheese is bubbly.

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