Creamed Spinach
Ingredients:
1 tablespoon olive oil
2 sliced green spring onions (scallions)
12 ounces fresh baby spinach
2 tablespoons butter
2 ounces cream cheese (brick style)
1 cup cream or half-and-half (I used half cream and half unsweetened cashew milk)
3 to 4 tablespoons finely grated Parmesan (powdery style)
Sea salt and black pepper, to taste
2 tablespoons shredded Parmigiano Reggiano (or Parmesan)
Directions:
In a large nonstick skillet, heat olive oil over medium-high heat; add onions and saute about 1 minute. Add spinach and saute lightly, just until wilted, 3 to 4 minutes. Transfer spinach to a shallow bowl and set aside.
In same skillet, add butter and cream cheese, stirring frequently over medium heat until cream cheese has softened and melted into the butter. Add cream and finely grated Parmesan. Simmer uncovered (small steady bubbles) while stirring frequently until sauce begins to reduce and thicken. Season cream sauce with salt and pepper, to taste. Pour off any juices that accumulated from the spinach. Stir spinach into sauce and heat together about 2 minutes. Transfer creamed spinach to individual ramekins or a small casserole (approximately 11" x 7") and top with shredded Parmesan. Run under hot broiler for several minutes until cheese is bubbly and light golden brown. Let sit for about 5 minutes before serving.
2 comments:
Do you think this would work with chard? Maybe saute the stems first? I have a bunch of chard in the garden ...
Hi Cammie,
It might just work nicely as long as it is cooked until tender and drained before adding to the sauce. There's only one way to find out! Sometimes that's how you find the best recipes. Let me know how it turns out if you give it a try. :-)
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