Swoon Worthy Creamed Spinach
This is the epitome of nostalgic comfort food. Many of you will surely remember this dish fondly, as it was a very popular, staple dish 50 years ago. So simple, so luscious, and so versatile too. Okay, maybe a wee bit decadent, but you can use very sparingly and still thrill to the flavor.
It is absolutely heavenly spread on toast for lunch, or try a spoonful on toasted baguettes for an appetizer or dinner side. How could something this wonderful be so widely forgotten?!
For a fabulous, easy meal that's ready in about 15 minutes, thin the creamed spinach with just a little extra cream (or half and half, or broth), then pour over pan-fried salmon (boneless, skinless takes about 3-4 minutes on each side). YUM! Also is quite good served over grilled, thinly sliced beef.
Go one step further, and stir some cooked orzo, rice, or quinoa into the creamed spinach, and you've got an even more complete meal!
4 c. loosely packed fresh spinach
3 Tbsp. butter
2 Tbsp. chopped green (or other mild) onion
1 clove garlic, minced or pressed
(or substitute 2-3 T. chopped ramps for green onion and garlic)
1/2 c. heavy cream
1 Tbsp. snipped chives, optional
Pinch nutmeg, optional
Salt and pepper
Steam spinach for about 1-2 minutes, just until bright green and wilted. Remove spinach from basket onto paper or cloth towels, pat dry, then rough chop. Set aside.
Saute onion and garlic in the butter for 2-3 minutes, until soft and aromatic. Add the cream, and cook for another couple of minutes, until it starts to thicken a bit. Stir in the spinach, (also chives and nutmeg, if using), and season with salt and pepper. Serve warm.
Recipe created or adapted by Liz Talley, Urban Graze
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