Quick Creamed Spinach

Quick Creamed Spinach

First things first: that puddle is the butter from Bob’s Pork Chops, not from weeping spinach. This is another quick weeknight side that makes use of spinach from the freezer. One of my roommates isn’t a huge fan of creamed spinach, but he’ll eat this one; the other quite enjoys it. Me? Well, I only ate the pork chops because they were tasty. Otherwise I would have just had a bunch of spinach. (And then gotten an anchor tattooed on my newly-beefy forearm. Sorry Mom!) This makes good use of the somewhat stronger flavor of frozen spinach, playing it off garlic and onion, and of course softening it with cream and nutty Parmesan cheese.

Quick Creamed Spinach

16-oz bag frozen spinach*, thawed
2 Tbsp. butter
2 shallots or 1 small onion, diced finely
2-3 cloves garlic, grated or diced finely
1/3 c. heavy cream
1/4 c. Parmesan
pinch nutmeg
salt and pepper to taste

Once the spinach is thawed, wrap it in a kitchen towel and squeeze out the water.

Heat the butter in a medium skillet over medium heat. Once it starts to foam, add the onion and then the garlic, cooking until the onion is soft and golden and the garlic is taking on a nice tan color, around 10 minutes. Stir frequently so the garlic doesn’t burn. Add the squozen spinach, breaking it up as you put it in the pan, and stir that around until it’s warmed through, then add the cream, Parmesan and nutmeg. Stir to mix everything and taste for seasoning. Once things are seasoned to your liking, drop the heat to medium-low and let the sauce reduce until it’s velvety and clings to the spinach, around 5 minutes. Serve and enjoy!

*This amount is flexible. If you have two 10-oz. boxes you should be fine. The kind I like happens to come in 16-oz. bags.


~ by iliadawry on 28 January 2013.

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