Cream spinach is a great addition to any meal.There are many ways to prepare it, but below you'll find a way to get it into your tummy in about five minutes.If you can handle the wait a bit longer, that's your choice.
Step 1: Put out your ingredients.
You will need to let it thaw if you are using frozen spinach.The cream cheese needs to be softer.
Step 2: Prepare the spinach according to the directions on the bag or box, in a medium size saucepan or pot.
If you don't have any, just throw butter in with your spinach over medium heat.
Step 3: One box at a time.
When the first half of the cream cheese has melted, add the second box.When you switch to low heat, allow the cream cheese to blend in with the spinach while stirring continuously.
Step 4: Remove from the heat and serve!
This dish can be used as a side dish with a meal.
Step 5: Make sure your ingredients are prepared.
You can grab your cutting board, knife and veggies with that code.Cut the onion in half.Vertical slices should be very close together.Then, cut it in half and use a knife to dice it.The garlic should be chopped finely.If you think it's small, do it more.
Step 6: Put your cream sauce in a pot.
Put in a stick of butter.If your stove runs cold, put it on medium.Add the flour after the butter is melted.Immediately cook for five minutes.It should become golden brown.Add onions and garlic to yourroux.Cook for another minute.Slowly add in more milk.Constantly whisk.Stirring occasionally, cook it for 5 more minutes.It should start to grow.
Step 7: It's a good idea to cook the spinach.
If you have more than one pair of hands, make him or her whisk the cream sauce.Let the butter melt in the pot.You should throw in as much as you can.As it warms, it will shrink and you can add more.This may take a few changes.Cook it evenly by stirring and flipping it.When the spinach is completely wilted, you want to stop cooking it.Give someone a taste test by grabbing a leaf from the pan.It should be cooked and wilted, but still have a small crunch.
Step 8: Add seasonings to your sauce.
It should be thick by now.The cream should be put into the spinach.To completely incorporate the greens into the creamy substance, stir it gently.If you think it's too creamy or vegetable-y, try it.If you want to make it better, add cayenne.Then serve.