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gluten_free2022-07-30 12:23 pm
panisdead) wrote in gluten_free2022-07-30 12:23 pm
Entry tags:
Creamed Spinach
I had A LOT of bagged frozen spinach and half-and-half to use up following a grocery store mix-up. I made creamed spinach using the Healthy Recipes blog recipe as a jumping off point and modifying a fair amount. Modifications under the cut.
Ingredients:
1 lb frozen chopped spinach
2 Tbsp unsalted butter
1-2 Tbsp minced garlic (I used jarred)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp nutmeg
about 3/4 cup half-and-half (start with 1/4 cup and add more as needed)
Instructions:
*Thaw spinach according to package directions. When thawed, remove most of the excess liquid. You can do this a number of ways; I dumped the thawed spinach into a colander to let it drain, then squeezed by hand until it was wet but no longer soggy or dripping when I picked up a handful.
*In a medium saucepan, melt the butter over medium heat. Add garlic and saute until starting to turn golden.
*Stir in the spinach, salt, pepper, and nutmeg and mix thoroughly.
*Add 1/4 cup of half-and-half and heat 2-3 minutes. Add 1/4 cup to 1/2 cup more half-and-half until the spinach reaches the consistency you want. Remove from heat and serve.
Notes:
The most time-consuming part of this recipe is thawing and draining/squeezing the spinach. After that, it's at most ten minutes to put together. I was surprised by the nutmeg, but it seemed to bring out the butter flavor and I would include it again. I liked this recipe and will make it a second time to use up ingredients, but I did find this round to be a little too rich. I'll probably decrease either the butter or the amount of half-and-half I include next time.
Ingredients:
1 lb frozen chopped spinach
2 Tbsp unsalted butter
1-2 Tbsp minced garlic (I used jarred)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp nutmeg
about 3/4 cup half-and-half (start with 1/4 cup and add more as needed)
Instructions:
*Thaw spinach according to package directions. When thawed, remove most of the excess liquid. You can do this a number of ways; I dumped the thawed spinach into a colander to let it drain, then squeezed by hand until it was wet but no longer soggy or dripping when I picked up a handful.
*In a medium saucepan, melt the butter over medium heat. Add garlic and saute until starting to turn golden.
*Stir in the spinach, salt, pepper, and nutmeg and mix thoroughly.
*Add 1/4 cup of half-and-half and heat 2-3 minutes. Add 1/4 cup to 1/2 cup more half-and-half until the spinach reaches the consistency you want. Remove from heat and serve.
Notes:
The most time-consuming part of this recipe is thawing and draining/squeezing the spinach. After that, it's at most ten minutes to put together. I was surprised by the nutmeg, but it seemed to bring out the butter flavor and I would include it again. I liked this recipe and will make it a second time to use up ingredients, but I did find this round to be a little too rich. I'll probably decrease either the butter or the amount of half-and-half I include next time.
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That sounds so luxurious!
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So yummy.
The nutmeg is really key.
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I like that it's just super easy to make.
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If you ever have a recipe with dairy in it, if you add a smidge of nutmeg, it will make the dairy more yummo.