Tuesday, November 1, 2011

Creamed Spinach


  • 2 10-ounce bags spinach (large stems removed) or two 10-ounce package frozen chopped spinach, thawed

  • 1/2 Cup chopped onion

  • 2 to 3 cloves garlic, minced

  • 2 Tablespoons butter

  • 1 Cup whipping cream

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • Preparation

    In a large pot of rapidly boiling salted water cook fresh spinach (if using) for 1 minute. Drain well, squeezing out excess liquid. Pat dry with paper towels. Snip spinach with kitchen shears to coarsely chop; set aside. If using frozen spinach, drain well, squeezing out excess liquid.

    In a large skillet cook onion and garlic in hot butter about 5 minutes. Stir in cream, pepper, salt, and nutmeg. Bring onion mixture to boiling; cook, uncovered, until cream begins to thicken. Add spinach. Simmer, uncovered, about 2 minutes or until thickened. Season to taste with additional salt and pepper.

    Makes 4 servings.

    No comments:

    Post a Comment