creamed spinach gooey goodness

I love spinach, almost every way you can make it. The one exception is the icky way they made it when I was in grade school in West Virginia. I think they opened cans of spinach, heated it up and added vinegar. Strangely enough, I liked it ok then, but now, the thought is horrible. I am sure that can be improved on. Adding vinegar to greens in the South is the thing to do.

Yesterday I tried my hand at creamed spinach. It was so good, that I proclaimed we must make it at least once a month (too rich to eat weekly – although I would), that and the chicken piccada (lemon, capers, white wine and garlic sauce) I made to go with it.

So here is the rough recipe. It was so good, I completely didn’t think to photograph it until I was eating the leftovers for lunch.

Start by browning some bread crumbs (or crackers, what ever you have on hand) (1/2 cup or so) in 1 tbs olive oil and 1 tbs butter. Add some pepper and salt. Set aside.

Thaw one 10 oz box chopped frozen spinach and squeeze it pretty dry.

chop one med/small onion

mince 2 cloves of garlic

Saute onion and garlic in olive oil.

In a bowl, add to the squeezed spinach,

3/4 cup of heavy cream (it must be so, half and half will not do)

2-3 large spoonfuls of sourcream (soup spoon size) (this was probably 1/4 cup or so)

1/2 cup or more of ground Parmesan (or finely grated) I didn’t really measure this, just kept adding it until it has a fairly thick consistency.

sauteed onions and garlic

salt (not too much since you have parm in there)

freshly ground pepper

and the item that makes it so delicious – freshed grated nutmeg, lots of it, at least probably a teaspoon. If you don’t have fresh, use the ground stuff, but likely more of it.

Put in an 9×9 pan sprinkle with the bread crumbs. Place in 350 F oven for 20 – 25 minutes – until the edges look just a bit browned.

Then, attempt not to eat the whole pan in one setting, as I am sure that that much spinach may have adverse effects – even with the cheese in there. Essentially I made a spinach alfredo casserole.

I will post that leftover photo when I return on Sunday night or Monday. Off to the great wilderness of Northern Michigan.

By the way, still no problem with spelt – so I made a batch of no knead bread with it and let it rise and ferment for 48 hours to get really tangy. Will be eating it this weekend with some fresh chopped tomatoes with salt, basil and a hint of fresh garlic and olive oil – my recipe for bruscetta! Oh and some Fromage de Am’bert from France – a creamy blue (GF of course). For those of you wondering – I am a confirmed, biopsied celiac for over a year. And just to be on the safe side, I have a doc appt next week and plan to get the antibody test done again, to make sure the spelt isn’t really reacting and I am not having any symptoms.

i’m out

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