Creamed Spinach

Happy Friday everyone! I’m doubling up today with another vegetable side dish because I’m determined to finish my Thanksgiving series (where I’m cooking thirty recipes from the November issue of Food Network Magazine) with enough time for you to make some of these recipes for Thanksgiving.

Creamed Spinach is number ten and like most of the previous recipes, comes from the Vegetable Sides insert.  I found that it was very similar to Kale Casserole, the second recipe I made in Thirty for Thanksgiving.  If I had to pick between them for a Thanksgiving meal I’d go with kale but this is a good dish nonetheless.  

I hope you have a lovely fall weekend ahead.   I’m planning to finally make some of the football food I’ve been drooling over like this deliciously low brow Spicy Sausage Dip, shop for a warm winter coat before we go to Ohio next week and spend some quality time outside if it isn’t too cold.  Cheers!

What to buy (serves 3-4):

  • 10 ounces frozen chopped spinach, thawed and squeezed to reduce moisture
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 cup milk or heavy cream (I used whole milk)
  • 3 tablespoons gouda, parmesan or whatever cheese you prefer (I used gouda), grated
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste
  • 1/2 cup crispy fried onions, optional

What to do:

  • saute garlic and shallots in olive oil in a saucepan over medium heat for about two minutes
  • stir in milk or cream, cheese, salt, pepper, nutmeg and cayenne and cook until thickened about 5-6 minutes
  • add spinach and simmer for five minutes
  • sprinkle with fried onions and serve while hot




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