Our Favorite Creamed Spinach

By ccavaletti

Ingredients

• 4 Tbsp olive oil, divided
• 1/2 c panko
• 1 Tbsp dried parsley
• 2 shallots, chopped
• 1 Tbsp minced garlic
• 4 (6 oz) bags fresh baby spinach
• 2 Tbsp water
• 1 (8 oz) pkg 1/3-less-fat cream cheese, softened
• 1/2 c grated Parmesan cheese
• 1 tsp sugar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground red pepper

Preparation

Step 1

In a small skillet, heat 2 Tbsp olive oil over medium heat. Add bread crumbs and parsley; cook, stirring frequently, for 3 to 4 minutes or until browned. Set aside.

In a large Dutch oven, heat remaining 2 Tbsp olive oil over medium heat. Add shallot and garlic; cook, stirring frequently, for 3 minutes.

Add spinach and 2 Tbsp water. Cover and cook, stirring frequently, for 5 minutes or until spinach is wilted. Drain spinach, and return to pan over low heat. Add cream cheese and remaining 5 ingredients, stirring until cheese is melted. Top with bread crumb mixture just before serving.

Mark, Ben and I loved this and ate every bit. We would have liked to have even more!

Made on 1/7/14.

From Bobby Deen, Cooking with Paula Deen, January/February 2014.