Easy Creamed Spinach

Easy Creamed Spinach

Adapted from Alice Water's 'The Art of Simple Food', this recipe quickly combines a handful of ingredients into a delicious side dish. If you want to double or triple this recipe, use a 12 quart stock pot or add spinach in several additions until it wilts and there is enough room to add more spinach.
  • Prep: 5 min
  • Cook: 15 min
  • Total: 20 min
  • Serves 4
Easy Creamed Spinach
  • 1 pound spinach
  • Wash, stem, and drain spinach. Set aside.
  • 2 tablespoons butter
  • Melt butter in a large stock pot of Dutch oven over medium heat.
  • 1 medium onion, diced small (optional)
  • If including onion, add to pot and cook until tender, about 5 minutes.
  • reserved spinach
  • Add spinach to pot and cook, stirring frequently, until just wilted, about 3-5 minutes.
  • If you find that there is a lot of liquid, move the spinach to one side and try to squeeze out excess liquid with a pair of tongs. Drain excess liquid and return to heat.
  • ⅓ cup heavy cream
  • ½ teaspoon salt, or to taste
  • Add heavy cream and salt to pot and stir to combine. Cook until reduced and cream has thickened around the spinach, about 5 minutes.
  • ½ teaspoon fresh ground black pepper
  • Add pepper and additional salt as desired to taste.
  • Serve hot or warm.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/creamed-spinach/). Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007) p. 312.
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