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Saturday, July 20, 2013

Creamed Spinach


I just love really quick, simple, delicious, and healthy side dishes. I've been on a spinach kick in the last couple of years. Lately, I just can't seem to get enough of the stuff. Maybe that's because I've finally figured out some delicious ways to cook it (I've always liked it raw in salads). I posted a recipe for sauteed spinach with shallot and garlic, and I've posted a great combination of spinach and great northern beans. I've posted recipes using spinach in soups (here and here for instance), in a special tart/pie, stuffed in mushrooms, even put in stuffing! But what about that classic standby, creamed spinach?

Well, I was a little hesitant to dive in. Most of the recipes for creamed spinach that I've seen require copious amounts of heavy cream and are more white sauce than anything else - not that that is necessarily a bad thing, but I try not to go overboard with the heavy cream these days and I really want the spinach to be the star of the show. So, I set out to make a simple, light creamed spinach. What you see here is the result and it is darn quick and darn good. There's enough cream to add a nice rich edge to the spinach without overwhelming it. I love making this dish!

Creamed Spinach
Yield: 2 large servings or 4 small servings

1 TBS butter
1 tsp minced garlic
16 ounces fresh spinach
1/4 cup heavy cream
dash nutmeg
salt and pepper to taste

In a saute pan over medium-high heat, melt the butter. Add the garlic and cook for 3-4 minutes. Add the spinach and saute, turning frequently until it is mostly wilted. Add the heavy cream. Cook, stirring, until the cream has reduced and thickened slightly. Remove from the heat and add the nutmeg and salt and pepper. Let sit for five minutes before serving to allow the cream to thicken a bit more. Stir before serving to redistribute the cream.

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