Easy Creamed Spinach
To add richness and silky texture to a meal, add a spoonful of this savory classic vegetable dish to the plate. It works especially well as a counterpoint to crunchy foods like fried potatoes or toasted crostini (bread rounds).
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 lbs. spinach, stemmed and washed
- ½ cup heavy cream
- ½ tsp. salt
- ¼ tsp. grated nutmeg
- ¼ tsp. ground black pepper
- Heat a large nonreactive skillet or Dutch oven over medium heat, and cook the spinach with a few drops of water until just wilted. Drain, rinse, and squeeze dry in a colander. Chop the spinach finely.
- In a skillet, bring the cream to a boil; add the salt, nutmeg, and pepper. Stir in the spinach; cook until most of the water has cooked out, and the spinach is thick. If desired, purée in a food processor.