Ok. I want to make creamed spinach, but I don't have any cream or butter.

[cbayer]

I do have sour cream, cream cheese and milk.

Do you think I can substitute any of these? Here is the recipe I want to use:

2 lb. fresh spinach (mature crinkly leaves, not flat baby leaves), stems removed
Kosher salt
1/2 cup whole milk
1/2 cup heavy cream
3 large cloves garlic, smashed and peeled
Freshly ground black pepper
Freshly grated nutmeg
1/2 oz. (1 Tbs.) unsalted butter
1 Tbs. plus 1 tsp. all-purpose flour
1/3 cup freshly grated Parmigiano-Reggiano

Wash the spinach thoroughly using 2 or 3 changes of water, but don’t dry the leaves. Set a 6- to 8-quart Dutch oven over medium-high heat and add half of the wet spinach to it. Season with 1/4 tsp. salt, cover, and steam, tossing frequently, until wilted, 3 to 4 minutes. Transfer to a colander in the sink and repeat with the remaining spinach.

Allow the spinach to cool in the colander for several minutes. Using a clean, folded dishtowel, press down on the spinach to remove as much water as possible. Let the spinach rest for a few more minutes and then press again to remove more water. Transfer the spinach to a cutting board, blot again with the towel, and chop very coarsely.

Put the milk, cream, and smashed garlic in a 1-quart saucepan. Bring to a boil over medium heat; then immediately remove from the heat and let sit for 10 minutes.

With a fork, remove most of the smashed garlic from the cream mixture, pressing the garlic against the side of the pan to squeeze out the cream. (It’s fine if small pieces of garlic remain.) Transfer the cream mixture to a liquid measuring cup and add 1/2 tsp. salt, a few grinds of pepper, and a big pinch of nutmeg.

Wipe out the saucepan. Melt the butter in the pan over medium-low heat. Add the flour and cook, whisking constantly, until pale and smooth, about 1 minute.

Whisk in the cream mixture in a slow, steady stream. Raise the heat to medium and simmer the sauce, whisking constantly, until it thickens and reduces slightly, about 2 minutes. Remove from the heat.

Return the chopped cooked spinach to the Dutch oven and set over medium heat. Add the sauce and stir to combine. Add the Parmigiano and mix well. Continue to stir constantly until the spinach is hot, 1 to 2 minutes. Season with more salt and pepper and serve immediately.

[hlthe2b]

1. I'll bet cream cheese (with some milk) would be delicious

Let us know how it turns out.

[HereSince1628]

2. Maybe a white sauce from corn starch to go with the milk?

[MADem]

3. Use Martha Stewart's recipe--you have most of the ingredients and it is easier.

Substitute some olive oil for the butter--you are only using it to saute the oinion and garlic, anyway.

http://www.marthastewart.com/317508/easy-creamed-spinach

Ingredients

coarse salt and ground pepper
3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
2 tablespoons butter
1/2 medium onion, minced
4 garlic cloves, minced
4 ounces bar cream cheese, cut into pieces
1/2 cup milk
pinch ground nutmeg
Directions

Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

[cbayer]

4. Looks good. I have everything except the butter, but I can use olive oil.

And it is much easier.

Thanks so much MADem.

[MADem]

5. No problem...happy to help!

I like creamed spinach, but I'm in a minority, so if I want it, I gotta make it myself or cheat and go to Boston Market!

[cbayer]

7. There are some copycat Boston Market recipes available.

I don't think I have ever been to a Boston Market, but it looks like they add Parmesan Cheese, which I am going to do as well.

I love creamed spinach and will probably eat it all tonight.

Always amazed how two pounds of spinach cooks down to what looks like about four forkfuls. Talk about getting your vitamin kick in a concentrated dose.

[MADem]

9. Yep--unless you're talking spinach salad, that stuff shrinks fast! nt

[japple]

6. This is basically the same recipe I use, although I generally grate

parmesan on the top. Bread crumbs would be nice, too.

[cbayer]

8. Would you bake it or put it under the broiler for a few minutes?

[grasswire]

10. I have taken to making spinach with the same flavors ...

....but without the cream sauce. I saute roughly chopped fresh spinach in some butter, add curry powder and grated nutmeg, and when the spinach has reduced I add in some heavy cream, black pepper, salt to taste.

Not classic, I know. But I don't need the cream sauce. It's just a quicky -- I wouldn't serve it for a serious dinner.

[HopeHoops]

11. I'm not going to have to refer you to a sex forum now, am I?

[Retrograde]

12. The sour cream will give it a tang regular cream won't

but if you don't mind that it should be an acceptable substitute for cream.

Reading the recipe, the butter is used to make a roux to thicken the sauce. If you use enough sour cream and a low temperature you may be able to get by without it: I make a paprika sauce with sour cream and reduced stock that stands up well without additional thickening agents.

[cbayer]

13. This came out great!

I used the basic Martha Stewart recipe, but subbed olive oil for butter. Also sautéed the spinach as opposed to boiling. It was excellent and we ate every bite of it.

Thanks to everyone for their suggestions and help.