Tuesday, March 16, 2010
I almost embarrassed to post yet another spinach recipe, but this one is just too quick, easy, and yummy not to share. I saw it on TV the other day in a segment featuring bar food. Nice, right?
Considering the fact that we don't frequent bars, I was a foreigner to creamed spinach.
My mom used to make creamed peas on occasion. They are nice but totally different.
You can use either fresh spinach or frozen spinach for this. I did not have any heavy cream on hand so I used the half and half that I generously use in my coffee.
spinach (either fresh or frozen)
Put spinach in large stock pot. Allow to cook down until soft.
IMPORTANT: Drain spinach well.
While spinach is cooking down, put desired amount of cream, butter and salt into deep skillet. Allow to reduce by half.
Add well-drained cooked spinach to cream. Heat through. Serve warm.