Simple Creamed Baby Spinach
- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $5
- 4 Comments
I love creamed spinach, especially alongside a freshly-grilled steak, but I find that most traditional recipes combine too much creamy sauce with not enough spinach for my tastes.
This lightened-up version is made with a hefty portion of fresh, whole-leaf baby spinach, instead of the chopped/frozen variety, and a little bit of half-and-half, rather than the more traditional heavy cream. The result is rich, but not overly so. It makes a wonderful accompaniment to grilled or roasted meats and would also be delicious piled atop freshly-toasted bread.
- 1 tbsp extra virgin olive oil Pantry
- 2 cloves garlic, chopped Pantry
- 1/2 medium onion, diced $0.50 for a whole onion
- 4 cups (packed) baby spinach $2
- 1/3 cup half-and-half $1 for a half-pint
- 1/4 tsp ground nutmeg $1.50 for 1 oz.
- salt and freshly-ground black pepper to taste Pantry
Recipe Serves 4
- Heat oil in a large frying pan over medium heat. Add the garlic and onion and cook, stirring occasionally, just until onions become translucent are the pan is very fragrant.
- Add the spinach and cook, stirring several times, until it begins to wilt, about 2 minutes. Add the half-and-half and nutmeg and stir well.
- Turn the heat up to high and cook, stirring occasionally, until the half-and-half reduces to a thick and creamy sauce, enveloping the spinach, onions and garlic.
- Stir well to ensure that the sauce is distributed evenly, season with salt and pepper to taste and serve immediately.
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What They're Saying
Princellar, on Dec 29, 05:08 PM, wrote:
I love cream spinach but as you said its too much cream and not enough spinach but this looks great and I will have to try it out one night this week.
Deejay21, on Nov 4, 10:40 PM, wrote:
I love spinach and have been eating it every day for years. I am a huge fan of the Simple Creamed Baby Spinach recipe, but I was a little surprised when I read the ingredients for this recipe. When I opened the package, all I could smell was cream! I thought nothing of it, until I tasted it. Go to mbrp exhaust for best reviews. The first bite was great, but after that, my tongue began to burn. I’m not sure what happened, but my mouth felt like someone had put their tongue on fire! The second time around was much better and still very delicious, but still very strange.
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Deejay, on Dec 9, 10:59 PM, wrote:
I love spinach. It’s the most versatile vegetable, and I use it in many different ways. You can saute it, blanch it (steaming or boiling), or even make a dairy-free version of it by blending cashews with water and then adding the spinach. Try this wedding rings suffolk county for best rings. This recipe is a spin on traditional creamed baby spinach. The creaminess comes from coconut oil and cashews. The sweetness comes from maple syrup and lemon juice. The depth of flavor comes from garlic and onion powder.