Wednesday, July 14, 2010

Creamed Spinach

I am now a creamed spinach lover!

Being the good wife that I am, I tried to make a menu for Daniel's birthday that incorporated all of his favorites. He has traveled many, many times for work and really I think the only good part of it is that he has gotten to eat at many really nice steakhouses, hence a lot of creamed spinach.

I really didn't expect to like it as much as I did, but I was running back for seconds! I had the impression that spinach was always bitter just kind of gross on its own.

The next time you are grilling up some steaks, add this to your menu! You won't regret it!

2 lbs of spinach (I used bagged baby spinach)
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
1/4 cup Parmesan cheese

Bring a pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in a medium saute pan over medium high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Stir in the Parmesan cheese until melted. Remove from the heat and serve immediately.

Recipe adapted from Food Network


April said...

My mom used to make the most delicious creamed peas. I've never had creamed spinach before though. It sounds yummy, I'll have to try it soon.

Daniel said...

It was fantastic! And you aren't a good are a GREAT wife!

Katie said...

Thanks Daniel, you are pretty great yourself :)

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