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Thursday, December 27, 2012

Southern Creamed Spinach

Two of my girls love spinach...the third will get there eventually.  I have compiled this after many different recipes and compiled what I liked about each and this is what I now use.

 Holiday Creamed Spinach #HEBHolidayMeal


2 T unsalted butter
1 large shallot, minced
1/2 bunch of green onions, minced
2 lbs baby spinach
1 T fresh lemon juice
1 tsp lemon zest
1 c. heavy cream
1/2 tsp nutmeg
1/4 c. grated parmigiano reggiano cheese (you can go up to 1/2 c if you prefer)
1/2 tsp kosher salt
1/2 tsp freshly grated pepper


  1. In a very large skillet, melt butter.  Cook shallot and green onions until translucent (at least 3 minutes).
  2. Add the lemon juice and lemon zest.  Stir well and then add the spinach.  Cover and let steam for a minimum of 4 minutes on medium low heat.
  3. Toss the spinach to ensure it has all wilted.  Place in a colander and drain.  
  4. In the same skillet, heat the cream and nutmeg until the cream has thickened substantially.  This will take at least five minutes...keep stirring until it thickens slightly.  You want this on medium low heat.
  5. Stir in the cheese until melted thoroughly.  Add the spinach, salt, and pepper.  Cook until heated thoroughly another 3 to 4 minutes.

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