Creamed Spinach

Creamed SpinachSmall Portions are filling. Creamed spinach also serves as a filling for mushrooms, and zucchini, cannelloni, ravioli, and pancakes or crepes.

Wash thoroughly, but do not dry:

  • 1 1/2 to 2 pounds spinach, stemmed

Place in a large saucepan over medium heat and cook, covered in the water clinging to the leaves until wilted, 4 to 5 minutes. Remove to a collander, rinse quickly, and press out as much waster as possible. Finely chop. Bring to a boil in a large skillet:

  • 1/2 cup heavy cream
  • Add the cooked spinach and season with:
  • 1/2 teaspoon salt
  • Freshly grated or ground nutmeg to taste
  • Ground black pepper to taste

Cook over medium heat until the cream has reduced, about 3 minutes.  If the cream reduces more than you want, making the spinach a little dry, moisten it again by adding:

  • 2 to 3 tablespoons milk, light cream, or water.

Serve hot, garnished with one of the following:

  • hard-boiled eggs, sliced, chopped or pressed through a sieve
  • Crumbled cooked bacon
  • white sauce or Sauce Mornay
  • Hollandaise sauce
  • Beurre Blanc

Joy of CookingYield: 4 to 6 servings

From: The All New All Purpose Joy of Cooking

Gray: This turned out ok.  The taste was great but the texture was a little off because the spinach over cooked while we were getting some other things heated up.  This cooks so quickly that I would definitely do it last and have everything ready to as you are wrapping this up.  I will try this recipe again as it is very simple and easy to do.  Enjoy!

Katie: This was good! I think that the spinach got a little too done, but Gray was using however much spinach we had leftover from making salads, so everything was cut down based on how much the spinach weighed. I would definitely try this again and not cook the spinach as much. I have found that I actually like creamed spinach, which was a revelation in itself!

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