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How do you like your spinach?
Published: 4/28/2009 11:45 AM
Last Modified: 4/28/2009 11:45 AM

Is spinach still good for you when it's drowned in cream and butter?

I've been trying to find new ways to eat spinach, and I've had some hits and misses. The creamed spinach was a hit, though not the healthiest choice.

Last night, I had spinach cooked with orzo and Parmesan cheese. Another hit.

I'm interested in White House chef Cristeta Comerford's version of creamed spinach, which actually has no cream. Michelle Obama says it's one of her favorites. I've made creamed spinach without cream, but it did have a half cup of sour cream. I don't think that's what the White house chef had in mind.

Here is the recipe for the creamless creamed spinach, originally posted on the New York Times Dining Out blog, as well as my recipe for spinach with orzo.

What are your favorite ways to eat spinach?

SPINACH WITH ORZO
1 tablespoon butter
1 clove garlic
1 ¾ cups water
¾ cup orzo
¼ teaspoon salt
½ bag prewashed spinach, chopped
¼ cup Parmesan cheese
Toasted pine nuts, if desired

1. Melt butter in a medium-size saucepan. Add garlic, and cook for 1 minute.

2. Add water, orzo and salt. Bring to a boil. Reduce heat, and simmer for 12 minutes.

3. Once cooked, add chopped spinach and Parmesan cheese. Stir to blend. Serve hot.


NO CREAM CREAMED SPINACH
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Salt and freshly ground pepper.

1. Blanch half a pound of spinach in salted, boiling water. Immediately, “shock” the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside.

2. In a large skillet, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and sauté until wilted. Fold in the spinach puree. Season with salt and pepper.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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