Creamed Spinach

 

Ingredients

  • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned

  • 2 tablespoons butter

  • ½ medium onion, minced

  • 4 garlic cloves, minced

  • 4 ounces bar cream cheese, cut into pieces

  • ½ cup milk

  • pinch ground nutmeg

  • coarse salt and ground pepper

  • Directions 

  • Step 1 Cook spinach: Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. 

  • Step 2 Rinse spinach and squeeze: Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible. 

  • Step 3 Chop spinach: Coarsely chop spinach, then set aside. 

  • Step 4 Cook onion and garlic: 

  • Step 5 Add cream cheese and milk: Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. 

  • Step 6 Stir in spinach and cook: Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. 

  • Step 7 Add nutmeg and serve: Add nutmeg; season with salt and pepper, and serve. 

  • Frequently Asked Questions 

  • What to pair with creamed spinach? This classic side dish pairs with almost any entrée. You certainly do not need to cook a steak or roast a turkey to enjoy creamed spinach. Try it with your favorite weeknight chicken cutlets, salmon or cod fillets, or pork chops. 

  • Can you make creamed spinach ahead? Creamed spinach can be made ahead, but we think this side is best made on the day you're serving it, especially for a special occasion. To make it ahead, follow the recipe, then transfer the creamed spinach to a bowl and cover the surface with plastic wrap to prevent a skin from forming on the surface. Let cool and refrigerate. Be sure to reheat the creamed spinach carefully over low heat.  

  • SOURCE: Martha Stewart

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