Monday, May 20, 2013

Creamed Spinach

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Never having been a huge fan of cooked spinach, I must admit that my family and I can't seem to get enough of creamed spinach.  Yes, it does have a few more calories in it, but boy is it ever good.  It's great served as a side dish, on top of an omelet or piece of steak or burger, even over ice cream...not really but was just checking if you still had a pulse.

Also, to save time, you can blanch and drain your spinach a few hours prior to finishing it.  That makes it a great addition when serving a multi-course meal as it doesn't take but a few quick minutes to finish it.

Creamed Spinach ~ Serves 4

(Heavily influenced by Emerill) 
  • 1 pound fresh organic spinach, washed and stems removed
  • 2 T butter
  • 1/2 C chopped mushrooms (optional)
  • 1/4 C finely chopped shallots or onion
  • 2 cloves garlic, minced
  • Salt & pepper
  • 1/8 t nutmeg
  • 1/4 - 1/3 C heavy cream (preferably raw)
  1. Blanch spinach in a pot of salted boiling water for 2 minutes.  Drain.  Squeeze out as much remaining water as possible.
  2. If leaves are large, chop finely.  If leaves are small, just leave them as is.  (At this point, you can refrigerate the cooked spinach until ready to finish.)
  3.  Melt the butter in a medium skillet.  Add mushrooms and saute over medium heat about 2 minutes.  Add shallots (or onions) and garlic and saute over medium heat an additional 2 minutes. 
  4. Add spinach and saute for about 1 minute.
  5. Add cream, salt, pepper, and nutmeg.  Cook until the cream is reduced by half, about 2 minutes.

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