I have always wanted to try making creamed spinach, and I had a huge bunch of lovely spinach I did not want to waste. I made it the normal way then popped it into the oven for a few minutes until it was bubbly. Very rich and delicious.
- 3 lbs spinach
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic lightly smashed
- 3/4 cup heavy cream
- 1 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. (I used pre-washed Organic spinach)
Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic.
Cook, turning frequently, until the spinach has wilted down evenly.
Add the cream, parmesan and nutmeg; cook until it reduces a bit, about 5 minutes. Season with salt and pepper.
I then placed in a greased casserole and baked it at 350 for 10 minutes until bubbly and lightly browned.
Sprinkle with snipped chives if you wish