Creamed spinach has long been a family favorite. I'm so thankful that my husband and children like it as much as I do. One step that keeps this recipe simple is not having to boil and then squeeze all the liquid out of the spinach. This recipe just calls for it to be wilted in a pan. The basic recipe is credited to my mother, however I have added a few ingredients of my own.
12 ounces fresh baby spinach roughly chopped into larger pieces
3/4 cup of grated parmesan cheese (not the dry in the plastic canister)
1/2 cup heavy whipping cream (you can substitute half and half if you must)
1/4 cup onion chopped fine
1 to 2 tablespoons of minced garlic
salt, pepper and nutmeg to taste
How to Prepare:
Add spinach to a large pot sprayed with non-stick cooking spray and cook over medium heat until the spinach is wilted and the released liquid has simmered off. This should take about 5 to 7 minutes.
Add butter and chopped onions, cooking until the butter has melted and the onions are translucent.
Add the parmesan cheese into the spinach and onion mixture and stir until melted.
Add whipping cream and simmer over medium heat until all is mixed and reaches desired consistency.
Turn down the heat to low, add the minced garlic and stir well.
Season to taste with salt, pepper and a dash of nutmeg (optional). You can also add more parmesan cheese on top if you desire. Serve hot from the pan or place in a pyrex dish and cover with foil if having to warm in the oven and serve later.
The first picture on the bottom is when I added the cream. I actually made two recipes, one with the heavy whipping cream and one with half and half. The last picture is the one made with the half and half. Some recipes welcome substitutions better than others. Everyone has certain dietary limitations, so just choose which is best for you. This recipe serves 4, but can easily be doubled.
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