ISO of a creamed spinach recipe without cheese

[Anonymous]

I love creamed spinach served at many local kabob restaurants. If there is cheese in their recipes it’s not an Italian or cream cheese that most recipes seem to include. Does anyone have a great recipe they’d be willing to share?

[Anonymous]

I make mine with a log of fresh goat cheese, for a little tang. I also love palak paneer. Are you looking for cheese substitute, or just another type of cheese?

[Anonymous]

Google Vegan Creamed Spinach. you should be able to find some good ones.

[Anonymous]

Anonymous wrote:I make mine with a log of fresh goat cheese, for a little tang. I also love palak paneer. Are you looking for cheese substitute, or just another type of cheese?

I just don’t want it to taste like cream cheese or Parmesan. The ones I’ve enjoyed have been creamy and mild. Not garlicky or spicy. Just simple and delicious.

[Anonymous]

I make a simple but good creamed spinach, but I do use some cream cheese. I used to make a more elaborate version with sauteed onions, etc., but realized it's not necessarily better.

Spray a shallow pan with Pam vegetable spray. Place frozen chopped spinach in pan with some water, some chicken broth (boxed is fine). Turn the heat on high and let liquid boil down. Stir couple of times. When it looks like liquid has significantly evaporated, add some butter, sour cream and a pat of cream cheese. Allow to warm, and stir. Add some milk/cream/evaporated milk. Let liquid continue evaporating until it's at the consistency you like. Add your favorite spices. I usually add a little salt, garlic powder, and a touch of paprika. Tastes great. The high heat and shallow pan allow liquid to evaporate quickly so that you don't overcook the spinach.

[Anonymous]

Here is the NYT recipe. It's basically spinach in a bechamel.

Yield: 4 servings
2½ pounds spinach in bulk, or two 10-ounce plastic wrapped bags
1 tablespoon butter
1 tablespoon flour
1 cup milk
½ teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste

PREPARATION
Step 1
If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.

Step 2
Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.

Step 3
Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1¾ cups.

Step 4
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.

[Anonymous]

This is what you need: http://www.afghankitchenrecipes.com/recipe/qorma-e-sabzi-spinach-stew/

The kabob places don’t use cheese/dairy.

[Anonymous]

Use swiss cheese/gruyere: https://smittenkitchen.com/2011/03/the-best-baked-spinach/

[Anonymous]

Paneer

[Anonymous]

Use yogurt. I think that is what you are looking for taste-wise.

[Anonymous]

Anonymous wrote:Paneer

Paneer is a cheese??

[Anonymous]

Yes, it’s Indian cottage cheese. You can buy it frozen at an Indian store or make your own.

[Anonymous]

I have a friend who is vegan and she always uses cashew cream as a substitute. She makes hers.

[Anonymous]

Anonymous wrote:Yes, it’s Indian cottage cheese. You can buy it frozen at an Indian store or make your own.

Right, but the post wants a recipe w/out cheese