RECIPE #242, DAY #332
ORIGINAL RECIPE: “Creamed Spinach” from Jamie Oliver’s Meals in Minutes*
TIMING: 15 minutes
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.
EXPERIENCE: 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.
- 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.
- 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.
- 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.