December 2, 2011 Creamed Spinach
RECIPE
Serves 2 A CookTale Generally I’ve been following a recipe from the Palm Restaurant Cookbook, which calls for frozen Spinach. INGREDIENTS 10 oz of fresh Spinach (washed & all tough stems removed) METHOD 1. Place the prepared Spinach into the food processor in batches. Pulse until coarsely chopped. Remove to a large bowl. 2. Bring a pot of salted water to a boil over high heat. Add the chopped Spinach & cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Set aside. 3. Melt the Butter in medium saute pan over medium-high heat. Add the Shallots & Garlic & cook, stirring, until soft & fragrant. Add the Spinach & cook, stirring until the liquid is released. Add the Cream, Salt, Pepper, and Nutmeg. Cook until the Cream is reduced by half, about 4 minutes. Remove from the heat, taste for seasoning & serve immediately. |
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