Tuesday, October 4, 2011
So this isn't the prettiest thing to look at but man does it taste good. Nick and I found ourselves a little creamed-spinach-crazy this week. He threw it on top of scrabbled eggs, I ate it on toasted bread, then the next day, we both had some in sandwiches. While eating the sandwiches "hey, this would be great tossed with pasta and a little lemon zest...or on an English muffin topped with a poached egg....or".
When something tastes so good you can't help but want it for breakfast, lunch, and dinner.
Ps. I know this recipe calls for some seriously full-fat things. Buy high quality butter, heavy cream, and cheese and enjoy it. I'd say it's better for you then fat-free pudding.
2 lbs. spinach leaves
2 T butter
2 T olive oil
3/4 cup heavy cream
1/4-1/2 cup Parmigiano-Reggiano
Big pinch cinnamon
6 grinds black pepper
-Heat butter and olive oil in an extra large skillet over medium/high heat. If you don't have a really big skillet use a big soup pot.
-Add spinach and let wilt. You may have to do this in bunches as 2 lbs is a sh#t load. Once it is nice and tender, empty into a colander in the sink and drain/squeeze out the moisture. Chop.
-Heat the cream over medium/high heat and let simmer until slightly thick, 5 minutes.
-Toss in the chopped spinach, parmigiano, cinnamon, salt, and pepper. Let simmer together until thickened, 5-7 minutes. It will thicken more once it comes off the heat so a good test is to scrap your spoon along the bottom of the pan and you want the sauce to get out of the way and stay out of the way. If it's not thickening up well you can always add more cheese (hence the 1/4-1/2 cup range).
-Remove from heat. Taste and add more of whatever you like.