| Creamed Spinach with Goat Cheese & Onions 1 pound fresh spinach, or 2-packages frozen (thawed) 1 onion, chopped (about 1 cup) 2 tablespoons roasted garlic 1 tablespoon olive oil 1 tablespoon sweet butter 1/4 cup flour 2 cups milk salt & white pepper to taste cayenne pepper nutmeg Bread Crumb Topping: 1/2 cup bread crumbs 2 tablespoons parmesan cheese 2 tablespoons Italian Herb mix (optional) 2 tablespoons oil Wilt the spinach in a pot of boiling water (for about 2 minutes) Drain well & set aside In a large pot melt the butter with the oil Sauté the onion with 2 pinches of salt until soft, about 2-minutes Add the garlic Stir in the flour 1-tablespoon at a time to coat the onions Whisk in the milk and bring to a boil Cook until the mixture thickens, about 2 to 3 minutes Add a dash or two of the cayenne pepper and a dash of nutmeg Season to taste with additoional salt & pepper Squeeze out the excess water from the spinach and add to the cream sauce Mix to blend Pre-heat oven to 350-degrees Spray a 2-quart casserole dish with Pam™ vegetable spray In a bowl mix together the Bread Crumb Topping, mix to blend Pour the spinach mixture into the prepped casserole dish (spread evenly) Top with the Bread Crumb Topping Place in the center of the pre-heated oven and bake until browned & the mixture is bubbling, about 20-25 minute Cool slightly before serving Yields about 6 servings |