Tuesday, January 3, 2012

Creamed Spinach


I love love love fresh spinach, but for these cold winter evenings, I like something a little more comforting than a cold spinach salad.  For these kinds of nights, a creamed spinach is a lovely addition to any meal.  For this recipe, the addition of the highly flavored fresh Parmigiano Reggiano to the spinach really brings this cream sauce to life!  Be sure to make more than you think you'll need.  For one thing, the spinach cooks down so much that you have to start with a gargantuan pile to end up with enough.  The second thing is that it is so delicious, that you hope to have enough to go back for a second helping! 

This recipe is so simple and easy that it's almost embarrassing.
                      Click for Printable Recipe

Ingredients: 

  • 2 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 1 sweet yellow onion, minced
  • 2 cloves garlic, minced
  • 2 bunches spinach, stemmed and chopped
  • Salt and freshly ground black pepper
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup heavy cream
  • a few tablespoons of freshly grated Parmigiano Reggiano cheese 
    • feel free to substitute half and half for the cream, but please don't substitute the Parmigiano Reggiano.  That's criminal!

Step-by-Step:
In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft.
Remove the stems from the spinach first.
 

Add the chopped spinach and warm through. It will wilt down quickly!


Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.


Grate Parmesan into the spinach at the last minute.  Stir and serve.

 YUM!!!  Sauteed garlic and onions, creamy sauce, the tang of the Parmesan, the creamy spinach...

Method:
In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft.  Add the chopped spinach and warm through. It will wilt down quickly!  Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.  Grate Parmesan into the spinach at the last minute.  Stir and serve.

3 comments:

  1. nice conversion of the pedestrian creamed spinach into something beautiful and delicious (I have to assume!) Nice job!

    ReplyDelete
  2. As a post script, I had the creamed spinach at Ruth's Chris Steakhouse last night and I have to say that mine carry a LOT more flavor with the addition of the garlic and Parmesan! That was a victory by itself! :-)

    ReplyDelete

Follow me on Pinterest

Follow Me on Pinterest