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Sunday, July 17, 2011

Creamed Spinach

Okay...don't gag!!  This recipe has actually turned two of my daughters into spinach lovers.  What's so great about this recipe is that you can make enough to save for a spinach, mushroom, and swiss cheese omelet.  This is so good.  You have to at least make it once!!

 Holiday Creamed Spinach #HEBHolidayMeal

2 T unsalted butter
1 vidalia onion or shallot minced
2 lbs baby spinach
1 T fresh lemon juice
1 c heavy cream
1/2 tsp ground nutmeg
1/4 c freshly grated Parmesan cheese or Parmigiana Reggio (which I prefer)
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 1/2 tsp. McCormacks Mediterranean Sea Salt

In a large skillet, melt the butter and then add the onion. Cook until it is translucent.  Add the spinach and lemon juice. You might have to really pack it in there.  Cover and steam it on low heat for at least 4 minutes.  You might have to keep checking it and stirring it so that it will steam thoroughly.  While doing this use tongs to toss it to ensure all the spinach is properly wilted.  When done, place the spinach in a colander and let the liquid totally drain from it.

In the same skillet, heat the cream and nutmeg until the cream has thickened and reduced a bit...this will take approximately 5 minutes. Stir in the cheese until melted.  Then add the spinach, salts, and pepper.  Cook until thoroughly heated approximately 4 minutes.

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