Best Ever Creamed Spinach
Not exactly classic, this recipe contains green onions and does not
contain flour, but I think it is a definite improvement on the
original. I like to serve simple cooking recipes with almost anything,
from poached and grilled fish to grilled steak, steamed lobster, or
thick grilled veal chops.
Makes 6 servings
3 pound types of greens spinach, stemmed, and chopped
2 tablespoons butter
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, very thinly sliced
Salt and freshly ground black pepper to taste
Pinch nutmeg (optional)
1/2 cup heavy cream, simmered over medium
heat until reduced to about 1/3 cup, about 15 minutes
In a large kettle over medium heat, cook the spinach in the water that
clings to the leaves after washing until wilted, 2 to 3 minutes. Raise
the heat to high and evaporate the moisture in the bottom of the pan,
tossing the spinach to keep it from burning.
Melt the butter in a medium size heavy saucepan over medium heat. Add
the green onions and saute for 1 minute. Stir in the types of greens spinach. Season
well with salt, pepper and nutmeg, if using. Stir in the cream. Heat
through, simmering until the vegetable is thick and creamy, 2 to 3
minutes longer. Serve this simple best ever creamed spinach cooking
recipes very hot.
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