It’s that time of year again. The leaves are turning, there is a chill in the air, and when you go outside you can smell the wood burning in your neighbors fire place. Ah, Fall. Until you remember…OMG Thanksgiving is coming! The relatives will soon be beating down your door… and then it dawns on you…these people expect to be fed! Well have no fear, My Clean Kitchen is here!!! (oh yeah I went there…don’t judge me too much, it was soo easy!).
All joking aside, Thanksgiving can be a stressful time in the kitchen under normal circumstances, let alone for someone who is trying to maintain a clean eating diet. Thanksgiving food is well…lets just say, not the cleanest food around. But, oh is it yummy. I would never tell you to give up your favorites…I certainly am not. But, in an attempt to try to eat clean on Thanksgiving I decided to clean up traditional creamed spinach. That’s right…a clean eating creamed spinach recipe! I know I know, I can hear you already “but Jessica how is this possible? A clean creamed spinach? What about the flour? THE FLOUR?!?!” Don’t worry everyone, it can be done! We can make creamed spinach without flour!
My cleaned up creamed spinach recipe uses cream cheese and cream to achieve that perfect creamy texture we all love. In addition, I threw in a little kale to give it a fun tasty (and nutritious, but don’t hold that against me) twist!. I have to tell you guys…this stuff is so good. Like unexpectedly good. I ate half the dish without even realizing. It is everything you want in a creamed spinach, without all the stuff you don’t. After you try this, I promise, you will never go back to the old version again!
Local Ingredient: Yellow Onion (Purchased from local farmers market)
Kitchen Gadget: We love these baking dishes. Great quality and pretty too. Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry
Melt the butter in a large pot and saute the onions and garlic.
Add the cream cheese and heavy cream.
Cook until cream cheese melts and sauce thickens. Season with salt and pepper.
Stir in the spinach and kale.
Stir in the grated Parmesan cheese.
Pout the mixture into a baking dish.
Cover with the remaining Parmesan cheese.
Ingredients
16 oz baby spinach
1 bunch kale, chopped
½ red onion, diced
2 cloves garlic, minced
2 tablespoons butter
8 oz cream cheese, softened
½ cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded or shaved Parmesan cheese
salt to taste
black pepper to taste
Instructions
- Preheat oven to 400 degrees F
- Blanch the spinach and the kale. First bring a pot of water to a boil. Drop the spinach and kale in the boiling water (you may need to do it in two parts) for 1-2 minutes, until it is bright green. Remove the spinach and kale from the boiling water and put it in an ice bath (a bowl filled with ice water) for 1 minute. Place on paper towels to dry.
- Next, in a large pot saute the onions and garlic in the butter. Add the cream cheese and heavy cream. Cook until cream cheese is melted and the sauce thickens. Season with salt and pepper.
- Stir in the kale and spinach and mix with a wooden spoon until all the spinach and kale are covered with the cream sauce.
- Stir in ½ cup of Parmesan cheese.
- Pour into a baking dish. Cover the top with the remaining Parmesan cheese.
- Bake for 25 minutes, until cheese is browned.
Wow! This is my favorite recipe so far. It’s warm, creamy, rich and satisfying. It was the perfect lunch on this yucky, cold and raining day. Thank you!
This is amazing! I used whole milk instead of cream because that’s what I had on hand. I have managed to eat all but one little serving that my husband got.
Brenda, I am so glad you liked it! When I make it I have to have someone physically take away my fork so I stop eating, it’s just too good!!!
I made it again for no reason other than I wanted it. This should come with a warning!
Haha I am soo glad you like it! Believe me, I understand! In fact…I might have to make myself some tonight… 🙂
Can you make this a day ahead?
Yes, and its even better the next day!