Creamed Spinach

...when spinach grows up.

Operation, save the CSA - prep and  freeze - before going home sweet home for Christmas...

With two ginormous bags of CSA spinach in the fridge and the desire to make something that would freeze, I opted for creamed spinach.  A first, but not a last time this will happen.  (And quite a treat to the usual - dash of olive oil to saute spinach)

The CSA: where you learn what happens when baby spinach grows up.

Ingredients: 

2 giant bags of giant leaves of spinach

yummy creamy step.. 

2 T butter

4 giant shallots

3 T flour

1 C whole milk

1/2 C 1% milk

1 brick cream cheese

healthy pour of garlic powder

2 rinds of Parmesan (leftover from a party)

dash of nutmeg - around 1/4 tsp

salt and pepper to taste

Directions: 

Wash the giant sandy CSA spinach picking off stems and tearing into small pieces.

Melt butter.

Saute shallot in butter until translucent.

Add flour stirring frequently until nutty color.

Add milk.

Add cream cheese melting.  Add nutmeg.

Add all the other things and stir until spinach cooks down.

Noms.  I learned tonight that it goes well with quinoa and salmon.

...and we're ready to nom.