Saturday, October 24, 2009

creamed spinach

based on the recipe in The All New All Purpose Joy of Cooking (1997)

4-6 servings

Can also serve as a filling for mushrooms and zucchini, cannelloni, ravioli, and pancakes or crepes.

Wash thoroughly but do not dry:
1.5-2 pounds spinach, stemmed

Place in large saucepan over medium heat and cook, covered, until wilted. About 4-5 minutes.
Remove to colander, rinse, and press out water.
Finely chop.

Boil in large skillet:
0.5 cup heavy cream

Add cooked spinach.
Season with:
0.5 teaspoon salt
grated or ground nutmeg to taste
ground black pepper to taste

Cook over medium heat until cream has reduced, about 3 minutes.

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