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Creamed Spinach - A Homage To Hy's

Please follow along with the recipe below and don't move your lips when you read, it's really annoying to watch...


1 1/2  pounds (750 grams) frozen or fresh spinach

2 Tbsp butter
1 medium shallot, minced fine

1 clove garlic, pressed or minced fine
1/2 cup heavy cream (half and half is fine too)

1/4 cup plus 3 tablespoons freshly grated Parmesan, Asiago or Romano cheese

Pinch fresh ground nutmeg
1/2 tsp white pepper
Salt to taste

Place a large saucepan over medium heat.

If using fresh spinach place into pot over medium heat with 1 Tbsp butter and cook, stirring often, until completely wilted, about 5 -8 minutes. If using frozen spinach, allow to thaw completely or hasten the process by placing in microwave for 2 minutes.   Place the spinach in a colander to drain, and then squeeze the spinach with a spoon or your hands against the side if the colander to get as much water out as you can. Chop the spinach, set aside.

Heat 1 Tbsp butter in the saucepan. Add the shallot and garlic, saute for 2 minutes, until translucent. 

Add the cream, bring to a light boil, turn down heat to low-medium then to simmer. Add the nutmeg, cook over medium heat for 5 minutes, stirring constantly to prevent scorching.

Continue to cook over medium heat, stirring constantly until reduced by half.

Add the spinach and 1/4 cup cheese, season with salt and pepper and cook over low heat until the spinach, cheese and sauce are well incorporated and it thickens to a sauce consistency, about 5 minutes. 

Add the last 3 tablespoons of cheese to thicken, stir to incorporate, remove from heat.

Serve hot. Enjoy



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