Fresh baby spinach, blanched then chopped and cooked with butter, cream and a light sprinkle of shredded cheese. Garnish with chopped or sliced, hard-boiled eggs.
Creamed Spinach
This recipe is only going to appeal to the spinach lovers passing by, but if you enjoy fresh spinach like I do, and you haven't had the opportunity to try it creamed this way, you really don't know what you're missing.
I have always loved spinach. Fresh in salads, frozen, canned, doesn't matter to me. In soups, casseroles, and dips, sauteed in a skillet with a little butter, nothing like it. But... oh how much I love it creamed, especially with a beef entree, making it perfect for a holiday side dish.
Like any green, it cooks down quite a lot so it takes a full 3 pounds of fresh spinach to make my standard 4 to 6 servings, basically a full pound of fresh spinach to get one cup cooked.
I'm doing something a little less traditional for our Christmas dinner menu this year, and I've settled that this will be one of my Christmas dinner sides.
This process first very briefly blanches the fresh spinach in a deep pot of water. While you can certainly accomplish the very same thing by sauteing it down in a skillet, with 3 pounds of spinach leaves, doing it all at once in a deep pot just makes sense.
Next step dredges it in an ice cold water bath so it retains its beautiful, bright green color. Then you drain it well, squeeze out any excess water and chop it up, after which, it gets cooked in a skillet, where all the other wonderful goodies show up.
Here's how to make my Creamed Spinach.
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