Microwave Creamed Spinach

2014-07-23
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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Ingredients

  • 12 ounces baby spinach
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon unsalted butter, cut into small pieces
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 ounce cream cheese, cut into 4 pieces
  • 3 tablespoons grated Parmesan
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • Finely grated zest and juice of 1/2 lemon
  • 1/3 cup toasted breadcrumbs or fried onions

Method

Step 1

Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)

Step 2

Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.

Step 3

Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.

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