Servings: 6 Prep: 15 mins Cook: 10 mins Total: 25 mins
There are several recipes on my site which are here, in large part, simply because I feel I should offer a full and well rounded website complete with new things, but also some old classics. There are very few quick and simple side dishes are as classic as “creamed spinach”.
Creamed spinach, at its core, is little more than “cream” and “spinach”. A large bag of spinach is mostly air, followed by a lot of water and then … the rest of it. 2 full lbs of spinach will LOOK like a lot, but when it’s cooked and the air is removed and all the water evaporates, it shrivels into a small creamy mound of yum! One COULD just take a large pot full of cream, add the spinach with a bit of salt and pepper, then cook it until it’s reduced, the cream thick and the entire concoction is coated with a viscous cream. This is quick, easy and delicious, while also being somewhat one dimensional and a little lacking in vibrancy.
I’m going to suggest a few extra steps, but these will give us a slightly sweeter taste, with more developed flavors and a MUCH brighter green color … creating a far more attractive side dish!
Random Note: I SO badly wanted to add bacon bits to this, but … I decided to go minimalist. I also was feeling a bit bacon’ed out, if you can believe it! If you happen to trip, while walking through the kitchen carrying bacon bits, and a few are flung into the mix while it cooks … go ahead and leave them there. They’d be delicious!
Creamed SpinachPrint Rate
- 2 lb fresh spinach leaves washed and stems removed
- 2 tbsp fat (olive oil butter ... or even bacon fat!)
- 1/2 small onion sliced
- 3 each garlic cloves minced
- 1 1/4 cups cream heavy whipping
- 1/4 tsp nutmeg ground
- salt and fresh cracked pepper to taste
- Bring a medium sized pot of water to a boil, over high heat.
- Gather a bowl with ice cubes and water, as well as a colander or straining device, of some kind. Once the water boils, add a nice amount of salt. Place your spinach into the boiling water and allow to swirl around for about 30 seconds. Remove the spinach with the strainer and immediately plunge it into the ice water. When it is thoroughly cooled, remove the spinach and squeeze it, by clinching it in your fists (or with a cloth), until all the water has been squeezed out. You should have a sizeable lump of bright green cooked spinach.
- Coarsely chop the spinach and set aside.
- Place a large sauté pan over medium heat. Add oil, fat or butter. When the oil ripples, add the garlic and onions with a little bit of salt and pepper. Cook until translucent, about 2 to 3 minutes.
- Add the spinach, cream, nutmeg and a bit more salt and pepper. Turn the heat up to high (the liquid will evaporate more quickly). Cook, while stirring, until the cream thickens and clings to the spinach. (about 4 to 5 minutes)
- Taste, adjust seasoning and serve! (optionally garnish with bacon bits)
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* Learn More: More about this recipe and nutrition …