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Creamed Spinach III
SUBMITTED BY:
mscougar
PHOTO BY:
JenniBaker
"A little nutmeg makes this creamed spinach recipe my granny's favorite! Use a pinch more nutmeg when serving."
RECIPE RATING:
Read Reviews
(29)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
ground black pepper to taste
1 pound fresh spinach
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DIRECTIONS
In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.
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REVIEWS
Reviewed on Jul. 24, 2003 by COLLINSSR
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COLLINSSR
Jul. 24, 2003
The nutmeg is the thing!! This is an excellent recipe. It is comparable to the spinach you get at Bostom Market and Buckheads Very quick and easy to make!!
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14 users found this review helpful
The nutmeg is the thing!! This is an excellent recipe. It is comparable to the spinach you...
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Reviewed on Feb. 9, 2004 by
JuiceMom
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JuiceMom
Feb. 9, 2004
I sauteed a small onion and 2 cloved of garlic in 1 Tbsp of butter until soft. Then added the seasoning and spinach. I sauteed that just a minute to warm the spinach. I added just a touch under 1/2 cup cream (that's all I had). It turned out GREAT! I'm the only one in my house who like spinach and it was gone in two meals. It was close the creamed spinach at Boston Market..only better.
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8 users found this review helpful
I sauteed a small onion and 2 cloved of garlic in 1 Tbsp of butter until soft. Then added the...
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Reviewed on Jul. 24, 2003 by MWILSON21
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MWILSON21
Jul. 24, 2003
Good recipe with some changes. Original recipe is soupy. Add 1/4 cup more heavy cream and 1 tablespoon of flour to cream sauce. This will thicken it up. If you aren't a huge nutmeg fan, half the recipe amount.
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7 users found this review helpful
Good recipe with some changes. Original recipe is soupy. Add 1/4 cup more heavy cream and 1...
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Reviewed on May 14, 2007 by
ABoston
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ABoston
May 14, 2007
Four stars as written, Five stars with a few changes, as others also suggested. 1. Saute a small onion in butter until very soft. 2. Saute a couple of cloves of garlic after the onion. Add the onion and garlic to the cream sauce. 3. Add 1/4 cup cream and 1 tsp flour to the recommended cream, and wisk this together. This will make the cream sauce thicker. 4. Reduce the nutmeg just a bit- you can always add more.
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5 users found this review helpful
Four stars as written, Five stars with a few changes, as others also suggested. 1. Saute a...
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Reviewed on Dec. 30, 2005 by NANCYNEON84
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NANCYNEON84
Dec. 30, 2005
I gave this recipe 4 Stars because I wouldn't use it "as is" without some additions. However, it is a good basic recipe & reminds me of my Granny's creamed spinach. I add(ed) finely chopped onions, Parmesan cheese, salted butter & garlic salt. I also used bagged (vs. boxed), frozen spinach heated up in the microwave. (It's the "driest" way I know to cook spinach.) I served this (my) rendition at Christmas and it was good enough that the kids ate it w/out complaint. :-) I'll have to try it with bacon, as some Reviewers suggested. That would be a nice variation, I think. Oh, yeah: I do like the nutmeg in there.
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4 users found this review helpful
I gave this recipe 4 Stars because I wouldn't use it "as is" without some additions. However,...
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Reviewed on Sep. 19, 2003 by DOWNALONG
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DOWNALONG
Sep. 19, 2003
I had spinche I needed to use but no heavy cream...hence I made 1 Cup of standard medium white sauce (2 T butter,2 T flour,1 C milk, 1/4 t salt, 1/8 t white pepper)and served in a individual pastry tart shells. It was elegant and delicious!
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3 users found this review helpful
I had spinche I needed to use but no heavy cream...hence I made 1 Cup of standard medium white...
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Reviewed on Oct. 18, 2007 by
ColleenK.
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ColleenK.
Oct. 18, 2007
This is a good base recipe. The changes I make are that I used salted butter, half-and-half to trim some fat, Vidalia onion (about 1/4 of one), and I add about 1/4 cup of parmesan cheese to add richness to the taste. Let me tell you, it works!
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2 users found this review helpful
This is a good base recipe. The changes I make are that I used salted butter, half-and-half...
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Reviewed on Feb. 11, 2007 by
JenniBaker
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JenniBaker
Feb. 11, 2007
This was delicious. I am in the Peace Corps and in my region I have acces to fresh spinach all the time and this was a great use for it.
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2 users found this review helpful
This was delicious. I am in the Peace Corps and in my region I have acces to fresh spinach...
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Reviewed on May 23, 2006 by
Jessica
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Jessica
May 23, 2006
I added almost a stick of butter, a little garlic salt, and skipped the nutmeg. I also used frozen spinach since I didnt have fresh and it still tasted great.
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2 users found this review helpful
I added almost a stick of butter, a little garlic salt, and skipped the nutmeg. I also used...
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Reviewed on Apr. 3, 2005 by MOMONLOAN
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MOMONLOAN
Apr. 3, 2005
I read the reviews before I tried this dish, but thought I would try it anyway, as many said it was watery. It turned out great, the only thing I changed, was to spin it dry after washing and I wilted the spinach in the pan, in the sauce, at med-high heat. I did not steam it before. The sauce coated the spinach just fine. I did add some cooked bacon.
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2 users found this review helpful
I read the reviews before I tried this dish, but thought I would try it anyway, as many said...
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