Recipe by Chef John
"This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish."
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2 (16 ounce) bags
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
freshly grated nutmeg
heavy whipping cream
freshly grated lemon zest
finely shredded Parmigiano-Reggiano cheese
It was spectacular! Quick and easy. It was very creamy. I would definitely make this again!
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Perfect steak side dish! I love making creamed spinach this way, super easy and tasty! I also like adding a little shredded provolone to pump up the creamy cheesy factor.
I substituted sour cream for heavy cream, and used frozen spinach. Flavorful, fast and not-so-naughty!!! YUMMY!!!
My favorite creamed spinach recipe to date. I used a 10oz box of frozen chopped spinach instead of fresh - just microwaved it until it was room temp, drained the liquid and added it to the cream. Excellent!
I used a thawed 10 oz. box of frozen spinach in place of the fresh spinach. Next time, I will increase the nutmeg a bit more and reduce the cayenne, but that is just personal preference.
Made it, loved it. Will make again. The simplicity of the procedure and the clean, simple taste of the ingredients is outstanding.
Delicious, of course! One can simply it though by making the cream sauce and just quickly "melting" already chopped spinach right in the sauce. I add vodka and a bit of chicken stock to minced shallots sautéed in butter and reduce by half, then add the cream with bit of lemon juice and zest. Add the spinach and let cook down and serve with grated cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Fast and Easy Creamed Spinach
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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