Tuesday, December 18, 2012

Creamed Spinach

If you love creamy cheesy dishes like I do, than this creamed spinach recipe is an amazing way to enjoy cooked spinach.  It's not the healthiest way to eat it, but the small amount of cream goes a long way and is balanced out by the healthy greens. (or so I think).  The addition of cheese adds another flavor element.  I like to use a combination of Jarlsberg and Parmesan but other types would work well too.   
2 tablespoons butter 
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
2 lbs spinach, washed and chopped (seems like a lot but it really wilts down)
1/3 cup heavy cream
1/2 cup shredded Jarlsberg cheese (or Swiss)
1/2 cup shredded Parmesan cheese
1/4 teaspoon nutmeg
salt and freshly ground pepper

In a medium to large pot over medium heat, melt the butter and add the oil.  When the butter has melted, add the onion and garlic and cook until translucent, 5-7 minutes.  
Add the spinach, bit by bit, stirring and allowing it to wilt before adding the next handful.
Once the spinach has fully wilted, add 1 teaspoon salt and saute over medium until some of the liquid has reduced.  

 After about 10 minutes, add the cream.  Stir until heated and slighty reduced, 5 minutes.  Add the cheese and stir to melt. 

Add the nutmeg and 1/4 teaspoon black pepper to the mixture, and taste for more salt and pepper.   Let the creamed spinach cool slightly before serving.  This will help thicken the mixture.  Enjoy!

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