If you were under the impression that creamed spinach was only something to be enjoyed on special occasions as a decadent treat, think again! This creamed spinach recipe is lightened up yet still has loads of flavor without all the cream, butter, or bacon.
We serve it as a Thanksgiving side every year, but really, this vegetarian recipe is perfect for just about any dinner party celebration.
2 (10-ounce) packages frozen chopped spinach
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 teaspoon minced garlic
2 teaspoons cornstarch
1-1/2 cups skim (or low-fat) milk
3 tablespoons light cream cheese
3/4 teaspoon seasoned salt
1/4 teaspoon black pepper
Optional: Freshly grated Parmesan cheese
Place spinach in a large microwave-safe bowl, add 1/2 cup of water, cover and microwave on high for 9 minutes. Move spinach to a colander and use a small pot lid of plate to press down firmly and squeeze out any extra moisture. Set aside
In a large nonstick skillet over medium heat, add the olive oil and onions, cooking until soft and translucent, about 3 minutes. Add the garlic and sauté for another minute.
Stir the cornstarch into the milk and add the mixture to the pan. Bring to a simmer and continue cooking for 2 minutes or until slightly thickened. Reduce heat to low and stir in cream cheese, seasoned salt, and pepper. Cook until smooth.
Stir in spinach, mix thoroughly, and increase the heat to medium. Cook for 2-3 minutes or until any extra moisture has cooked off. Stir in Parmesan cheese, if desired.