The Secret to Creamy Spinach
Blog Entry: Thursday 23 Sep 2010
Ingredients
¾ cup unsalted butter
1 cup finely chopped onion
5 cloves garlic, peeled, chopped
3lb frozen whole-leaf spinach, thawed
1½ tsp ground nutmeg
1 quart heavy cream
1 cup parmesan cheese, grated
Salt, to taste
Freshly ground black pepper, to taste
Method:
1. In a large skillet over medium-high heat, melt butter. Add onion and garlic when butter is sizzling; saute about 5 minutes or until onion is translucent.
2. Put thawed spinach in a colander lined with cheesecloth or a clean towel; squeeze out water in spinach by gathering up and wringing the towel. Add spinach to skillet, stirring to mix well. Cook for 1 minute.
3. Add nutmeg. Saute about 6 minutes, stirring frequently. Add cream slowly, stirring to incorporate and bring mixture to a boil.
4. Lower heat to medium-low, stirring continuously for 3 to 4 minutes, watching carefully to prevent scorching. Reduce mixture to low heat, and gradually add parmesan cheese. This will bind and thicken the mixture. Stir well and when incorporated, add salt and black pepper to taste.
5. Simmer over low heat for 15 minutes more, stirring occasionally.
Find the original recipe at sun-sentinal.com.
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