Friday, July 18, 2008

Creamed Spinach

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


Jan said...

This looks and sounds fab, Cheryl. I love spinach.

Raquel said...

Yummie! We love spinach here, even DS does! He loves nutmeg also, so this would be a winner with him!

Juri said...

I am having such fun reading all your recipes, and have copied a few down to try really soon. I love spinach and will definitely try this one out! Thanks for sharing!


Mark said...

I keep forgetting I can stalk you here. you think that one day you might run out of recipes?

Luptoneous said...

I didn't sign in with my last comment so if you click on the link you won't get anything. But you will with this comment!

Paula said...

Ooooh, I love creamed spinach and yours looks so good. I love the creamy yellow and dark green colors! This would be great during the holiday season, too!

Kevin said...

Creamed spinach has been on my list of things to try as well. It looks good!

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