Karen, here's one from Lorna Sass' Short-Cut Vegetarian. You can change the
seasonings as you like. I've served it as a side dish and as a sauce for
pasta (with Italian spices instead of the dill).
Susan
Title: Bean-Creamed Spinach
Categories: Vegetables, Beans, Fast food, Fat-free
Yield: 4 servings
2 tb Water
1 c Onions, coarsely, chopped
1 3/4 c Cooked white beans or 1 15 oz. can, drained
10 pk Frozen chopped spinach
1 c Water
1 tb Instant veg. stock powder
2 ts Dried dill or 1/8 tsp freshly grated nutmeg
1/2 ts Salt, or to taste
2 tb Freshly squeezed lemon juice
Freshly ground bl pepper
Heat the water in a medium saucepan. Saute the onions for 1 minute,
stirring frequently. Add the beans, spinach, water, stock powder, dill,
and salt and bring to a boil over high heat. Cover and cook over medium
heat for 5 minutes.
Break up the block of spinach with a fork and stir well. Cook until the
spinach is tender, 3 tp 5 minutes. Puree the mixture in a blender.
If the creamed spinach seems too thick, thin slightly with lemon juice,
which will sharpen the flavors, or with water. Season with pepper to
taste. Depending upon the consistency, serve either in small bowls or on
plates.
-----Original Message-----
From: Karen Hooten <khooten@xxxxxxxx>
To: fatfree@xxxxxxxxxxx <fatfree@xxxxxxxxxxx>
Date: Friday, November 13, 1998 12:18 PM
Subject: "creamed" spinach?
>For the holidays, I want to find a good spinach recipe that my SAD guests
>can enjoy. Creamed spinach always works, but I want something fat-free,
>maybe something that uses tofu? Any ideas?
>
>--Karen (khooten@xxxxxxxx)
>
>
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