Creamed Spinach

Creamed Spinach
Serves 10
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  1. 4 tablespoons olive oil, divided
  2. ½ cup panko (Japanese bread crumbs)
  3. 1 tablespoon dried parsley
  4. 2 shallots, chopped
  5. 1 tablespoon minced garlic
  6. 4 (6-ounce) bags fresh baby spinach
  7. 2 tablespoons water
  8. 1 (8-ounce) package 1⁄3-less-fat cream cheese, softened
  9. ½ cup grated Parmesan cheese
  10. 1 teaspoon sugar
  11. 1 teaspoon garlic powder
  12. ½ teaspoon salt
  13. ¼ teaspoon ground red pepper
  1. In a small skillet, heat 2 tablespoons olive oil over medium heat. Add bread crumbs and parsley; cook, stirring frequently, for 3 to 4 minutes or until browned. Set aside.
  2. In a large Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add shallot and garlic; cook, stirring frequently, for 3 minutes. Add spinach and 2 tablespoons 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.
Paula Deen Magazine