The Best Creamed Spinach Evah

My Bride went out for a stroll so I snuck in her recipe book and snarfed this. After much searching and experimenting she found this recipe here which does the trick.

And then some.

5 Tbls. butter – divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg (screw that, we use fresh grated ‘cos we’re High Falutin’ Jersey folk) (and more than a dash because it’s darn yum)
1 cup half and half cream
4 oz. cream cheese
1 sm. onion – minced
3 cloves garlic – minced
(2) 10 oz. pkgs. frozen chopped spinach – thawed and de-watered as much as you can (my Bride tends to schmodge it in a strainer with some paper towels to get out as much water as she can)
1/4 cup water
1/4 cup grated Parmesan cheese

-In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese.
-Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
-In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan.
-Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
-Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout.
-Remove from heat; fold in Parmesan.

I’ll check with her to see if she’s modified it any.

Ok, she says that’s basically it.

And you end up with this

3 Responses to “The Best Creamed Spinach Evah”

  1. Dr Alice says:

    Thank you! Boy that sounds good. I’ll give it a try.

  2. Mr. Bingley says:

    It really is, Doc. Very rich and yum.

    But don’t skimp on the fresh nutmeg!

  3. Fausta says:

    Just wow.
    And thanks!

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