Creamed Spinach

By Jen -

 Sauteed Spinach has always been a fast side dish - but take it to the next level of richness with a little cream...

Looking around the internet at different recipes showed some basic common elements - with lots of different ways to make it just what you want.

For me (and faraway daughter) this worked pretty well:

Ingredients:

2 packages of fresh spinach - washed and spun dried. Not a big deal if a little wet

2 T olive oil or butter (or both!)

1-2 tsp flour or cornstarch

30 g or to taste chopped shallot or yellow onion

1 small chopped garlic clove (optional)

juice of 1/2 lemon

1/2 cup cooking cream or half n half

 Process:

Add oil/butter to saute pan - heat low. Add shallots, let soften slightly then add garlic. I like to slow cook my shallots/onions to soften them up before caramelizing a bit. Don't burn them. 

Add in the spinach and slowly cook it down until it is softened. 

Add in 1 tsp of the flour - basically enough flour to absorb the oil/butter and coat the onions. If this mixture is too crumbly, just add a little more oil or butter, toss a bit. 

Now add in the cream. The cream should thicken to coat the spinach, stir until it is the desired consistency. Add the lemon juice and toss to incorporate, turn off heat. Season with salt and pepper as desired.

You can experiment by adding a dash of nutmeg or chili flakes. Try frying up your shallots first. If all you have is milk, mix it up cold with some cornstarch before adding. I often throw the spinach in a pan the I've just sauteed up chicken in - lots of nice flavors there. Just finish with cream.

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