More often than not, meals in our home are inspired by what’s sitting around in the fridge or pantry. Some weeks I’m extremely ‘wifey’ and make a menu and then make a grocery store list, organized by ingredient, but those weeks have become increasingly fewer and farther between. Sorry hun. This meal was inspired by the egg whites that desperately needed to be used up from making mayo awhile ago, a pint of cream that was reaching expiration and a clamshell of fresh spinach that was looking less and less fresh. Creamed spinach, meet your new friend spinach souffle.

Ingredients

• 1 T butter
• 1 shallot, minced
• 3 cloves garlic, minced
• 12 oz fresh baby spinach
• 1 c heavy cream, preferably raw
• 2 T potato starch (I used Bob Red Mill’s unmodified potato starch)
• 1/2 t nutmeg
• 1/2 c egg whites (from about 4 eggs)
• s&p
• grated parmesan or raw cheddar, optional

Visit Food Renegade for the How-To

Link: http://www.foodrenegade.com/creamed-spinach-souffle/