Monday, June 7, 2010

Creamed Spinach

source:  Better Homes & Gardens, November 2009

I'd like to tweak the seasonings a bit in this recipe, but for now, it was a great way to use up an abundance of fresh spinach; my spinach was soon ready to bolt, so I harvested all of it - way more than I can eat raw!  And, if you use raw cream from grass-fed cows, you'll get those nutrient benefits (minus the guilt!) as well.

20 oz. fresh spinach (large stems removed) or two 10-oz. pkg. frozen chopped spinach, thawed
1/2 c. chopped onion
2-3 cloves garlic, minced
2 T. butter
1 c. whipping cream
1/2 t. freshly ground black pepper
1/4 t. salt
1/4 t. ground nutmeg

In large saucepan of rapidly boiling salted water, cook fresh spinach 1 min.  Drain, squeeze out excess liquid.  Pat dry with paper towels (I didn't bother - didn't want to waste the towels).  Coarsely snip spinach with kitchen shears; set aside.  For frozen spinach, drain well and squeeze out liquid.

In large skillet, cook onion and garlic in hot butter 5 min.  Stir in cream, pepper, salt and nutmeg.  Bring to boiling. Cook, uncovered, until cream begins to thicken.  Add spinach.  Simmer, uncovered, 2 min. or until thickened.  Season to taste with salt & pepper.

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