Rahmspinat (German-Style Creamed Spinach)

I'm going in a different direction today.

I've been trying to eat healthier as part of my New Year's resolution, but I've also been chowing down on small servings of indulgent sweets and sweetened mixed drinks over the last couple days.  Some would call it moderation, but if I am being really honest, this second week of January has been hard on my goals.  I haven't done nearly as well as I'd hoped to in my quest to change my eating habits, but there have been some small battles won, so I'm not giving up.

I want to incorporate more vegetables into my diet, so I'm starting with spinach.  Since I'm on the fence about spinach -- I love it in some recipes and hate it in others -- I decided to try this not-super-healthy recipe for creamed spinach that might get me to fall in love with it a little bit more.  

This recipe is a german-style dish that, according to my internet searches, was originally called "rahmspinat".  It almost has a macaroni and cheese base with the cream, cheese and hint of nutmeg.  I had to throw some onion and garlic in it because, well, I have to have onion and garlic in everything to be happy.  

I don't really like, or really know, any good German cheeses.  I'm not really a cheese connoisseur, but I know what flavors I like and what I prefer with spinach and my preference is cheddar.  That's why I picked white cheddar to go with this creamed spinach dish.  The closest thing to German cheese that I really like is the dutch-based Gouda, but like spinach, my love-hate relationship with Gouda is dependent on what recipe I'm using it in.  People who make traditional rahmspinat probably use something else entirely, but it's my recipe and my cheddar!

I like this as a side dish for something like a grilled chicken dish, but I suspect you could even do something like a stuffed chicken breast or a chicken roll-up using this as a filling.  It would be an easy way to get your lean proteins and veggies into one meal.  The cream and cheese only make it slightly unhealthy but it adds a good dose of flavor that might help keep you on track with your good-eating plans!

Rahmspinat (German-Style Creamed Spinach)

 

2 10oz. boxes frozen spinach, thawed

2 tbsp. olive oil

1 small white onion, finely diced

1 tbsp. minced garlic

1 cup heavy cream

1 1/2 cups shredded white cheddar cheese

1/8 tsp grated nutmeg

Salt and Pepper to taste

1-2 diced hard-boiled egg for garnish

 

Use a paper towel to thoroughly dry the thawed spinach.

 

In a large skillet, cook onion in oil over medium heat until translucent and fragrant.  Add garlic and cook an additional minute.  Add the cream and bring it to a boil, then reduce it to a simmer.  Let mixture thicken uncovered, about 10 minutes.

 

Add cheese and nutmeg.  Stir until cheese is completely melted.  Add spinach and cook an additional 2-3 minutes, and season to taste. 

 

Remove from heat and transfer to serving dish. 

 

Garnish with slices of hard boiled eggs.