Thursday, December 10, 2015

Recipe: Creamed Spinach

Interested in making your own date night at home?  Buy some steaks and try preparing The Palm's Creamed Spinach as a side.  You can't go wrong with this creamy dish!

Serves 6-8

2 (10-ounce) boxes frozen chopped spinach, completely thawed
2 tbsps lightly salted butter
1 ½ cup heavy cream
1 tsp fine sea salt
½ tsp white pepper, preferably freshly ground
½ tsp ground nutmeg, preferably fresh ground
1 tbsp cornstarch
1 tbsp white wine or water
1 cup grated Parmigiano-Reggiano

Using your hands, squeeze as much water as possible from the thawed spinach. In a large saucepan combine the butter and cream over medium heat. When the butter has melted, stir in the spinach, salt, white pepper, and nutmeg. Stirring occasionally, bring the mixture to a simmer, and cook for 3 minutes. In a small bowl, blend the cornstarch and wine with your fingertips, so you can feel when all the starch is dissolved. Add to the spinach mixture, and continue stirring until thickened, about 2 minutes. Stir in the Parmigiano, and taste for seasoning. Serve at once, or keep warm in the top of a covered double boiler over barely simmering water for up to 30 minutes.

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