I am the Queen of Quark and I have a secret: I dream about creamed spinach.
I’m talking about the buttery, creamy, rich-tasting, cheese and calorie-laden recipe. Just saying “creamed spinach with cheese” makes my mouth water and stomach growl (whether I’m truly hungry or not).
But why does this dish have to be so decadent?
On its own, spinach is a super-healthy, nutrient-packed food, but once it's mixed with butter, cheese and heavy cream, it becomes a vehicle for unhealthy (albeit tasty) fats.
As a clever Queen, I knew there had to be a smarter way to create this cherished dish.
The answer hit me after my morning yoga, when I was in the kitchen making something to eat.
I was pondering the leafy greens in my fridge and I was also eying the freshly made batch of Quark.
Both were tempting.
My next thought was pure brilliance: how about replacing the cream and butter with Quark to make a healthier creamed spinach recipe?
I couldn’t wait to give this combo a try; it’s a perfect side dish for tonight’s dinner of fish and potatoes, and it’s just the right thing to bring to my friend’s luncheon tomorrow.
Won’t everyone be surprised with this version that’s rich in taste but low in calories!
Spinach is packed with three things I’m always making sure I’m getting enough of: Vitamin C, iron, and calcium.
The olive oil and garlic (known for its antioxidant powers) masks any bitterness of the spinach leaves and turns them an irresistible, shiny, deep green.
A Quark boost
The Quark (mixed with seltzer) boosts the dish with more than just protein!
It seamlessly blends all of the flavors together and creates a creamy, cheesy consistency.
Quark is unmatched here because it has zero added sugar or salt and is low in fat. In other words, there’s no need to think twice about having a second helping.
Remember to use a low heat whenever you cook with Quark. Too much heat and your beloved Quark cheese will curdle!
Creamed Spinach with Cheese
Between the spinach and the Quark, this dish is a nutrient powerhouse. It's easy to make and is the perfect side dish for meat, poultry or fish.
Course: Side dish, Vegetarian
- 10 ounces of fresh spinach leaves
- 3 tbsp olive oil (organic if possible)
- 1/2 cup homemade Quark (or store-bought)
- 2 garlic cloves, minced
- 1 shallot, minced
- Sparkling water (to be mixed with the Quark)
- Salt and pepper to taste
1. Place the spinach in a large pot, sprinkle with salt and cover it with water. Cook for 4 minutes, remove from heat, and pour into a colander.
2. In a small pot heat the olive oil, add the chopped shallot, and heat until shallot turns glassy. Add the spinach and stir.
3. In a small bowl, mix the Quark with the sparkling water until the Quark has a yogurt-like texture.
4. Reduce heat and add the Quark-water mixture. Keep stirring on low heat so that the Quark doesn't curdle.
5. Season with salt and pepper to taste.