Incredible Creamed Spinach |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I tweaked a Tyler Florence recipe to suit my tastes; it came out so well I had to post it here so I wouldn't forget how to make it again.... Next time I'll try it with frozen spinach to make it even easier! Ingredients:
3 lbs spinach |
2 tablespoons unsalted butter |
2 tablespoons extra virgin olive oil |
1 garlic clove, sliced |
1 onion, chopped |
1/2 cup sour cream |
1/4 cup heavy cream |
1 teaspoon fresh nutmeg, freshly ground |
1/4 cup parmesan cheese, freshly grated |
kosher salt |
fresh ground black pepper |
Directions:
1. Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
2. Heat the butter and oil in a large skillet over medium-high heat and add the onion. Saute until quite soft, about 7-8 minutes.
3. Add spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the spinach to a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
4. Heat the skillet again over medium-high heat and add the sour cream, cream and nutmeg; cook until it reduces a bit, about 5 minutes.
5. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
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