Skillet Spinach

This is one of my favorite side dishes. You can make it as low fat as you want, it’s still going to be delicious (assuming you like spinach). My version is adapted from Home Cookin’ (Compiled by Junior League of Wichita Falls, Inc., Wichita Falls, TX.

It’s been a long time since I’ve referred to the cookbook recipe. I’m surprised to see it calls for three eggs. I don’t think I’ve ever made it according to the published recipe. It’s a great side dish because it’s good to eat and easy to make and also because although the main ingredient is spinach it’s not runny — the liquid from the spinach gets absorbed by the roux you make at the start. If I know I’m making it for dinner that evening, I’ll leave the packages of frozen spinach out on the counter to thaw. Anyway, here’s my version:

1 T butter or margarine (I use SmartBalance)

1 T chopped onion

1 T flour

2 10-oz. packages frozen spinach (still frozen or thawed in microwave) or 2 10-oz. packages fresh spinach

1 egg or equivalent in egg substitute, beaten

grated cheese to taste

garlic powder and pepper to taste

Over medium heat melt margarine or butter in skillet, adding onion. Saute for five minutes or until onion is soft. Stir in flour and cook for five or so minutes. Add spinach. If frozen, continue cooking until thawed and worked into flour mixture. If using fresh, add in handfuls; when one handful has cooked down, add the next, working into flour mixture. When spinach has been heated through and combined with the flour mixture, stir in the egg. When the egg has been incorporated into the mix, season with garlic powder and pepper to taste. Add the cheese (I like grating Parmesan right into the skillet). Reduce heat and stir until cheese is melted. Yield: 3 - 4 servings.