Tuesday, October 4, 2011

Creamed Spinach

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. 

Creamed Spinach

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
Pinch salt
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.


  1. Sarah, I just love how you describe your recipes and the stories behind the food! They heighten all of my tastes!
    Thanks for the delicious recipes!

  2. Oh Sarah this looks delish! I always fry my spinach in olive oil and garlic but you might have a creamed spinach convert on your hand! ;)

  3. Also Sarah I wanted to add another question to your pile of Monday Questions if that's okay?

    'What do I do with the jar of umeboshi plums in my cupboard?'

    I bought them a while back cause I knew they were good for me but I have no idea what to do with them.


  4. I've been wanting to make my own creamed spinach for a while. This looks so good, now I want some! I would never eat fat free pudding, but I always think eating "full fat" stuff in moderation is better than all the diet/fat free/sugar free/taste free crap they sell.
    Great post, yummy!


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