Creamed Spinach

2016-05-18 17.57.14 (3)RECIPE #242, DAY #332

FIVE STARS

ORIGINAL RECIPE: “Creamed Spinach” from Jamie Oliver’s Meals in Minutes*

TIMING: 15 minutes

DIFFICULTY: Easy

TOOLS: Really just a knife, a deep skillet, and a wooden implement

COOK TYPE: Stovetop

HEALTH: You get spinach, which is a super food, as well as a little other veg and aromatics. You also get cream and a bit of butter. So it’s a mixed bag, a sorta indulgent veggie.

2016-05-18 17.57.19EXPERIENCE: I love creamed spinach, but I have issues with most creamed spinach recipes. I was making this for a crowd, and even though I can clearly recall getting the cream off the refrigerated shelf in the grocery store, it was nowhere to be found in either fridge here at “home.” So, instead of a last-minute trip to the store by my husband, I snagged the sour cream and called it a day. I figured it would either be a happy accident or a mistake. It was a happy accident.

NOTES: You can substitute a scant 1/2 cup sour cream for the cream. Creama, cream fraiche, or mascarpone might also work, but I would not go with milk. Each option lends a little tartness or smoothness, depending on the choice.

***

  1. In a wide, deep skillet, heat 1 tablespoon olive oil over medium heat. Add 1 bunch sliced scallions, 3 crushed cloves garlic, 1 teaspoon thyme, a couple grates of nutmeg, 1 tablespoon unsalted butter, and 1/4 cup boiling water. Cook until onion has started to brown.
  2. Start heaping 1 pound washed and chopped spinach into the pan. You may have to wilt a little, then add more. Keep going until the spinach is all wilted.
  3. Add 1/2 cup cream and reduce heat to medium-low. Add 1 ounce grated Parmesan and stir until cream is nice and thickened. Taste for salt and pepper.

***

Serve with just about any Western European or Southern supper. Jamie Oliver serves it with Baked Chicken Breasts and Squashed Potatoes, but a roast chicken or a pork roast would also be nice.

*Recipe has been changed from the original.

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