Creamed Spinach

Creamed Spinach

A friend of mine’s mom used to make a mean creamed spinach. I always loved coming over to her house when I was in Knoxville, because inevitably she would make that dish because she knew I loved it as much as her family did. It was a nice little oasis away from the drudgery of everyday life.

As much as I love this dish I never asked her how to make it, because at the time I doubted my abilities in the kitchen…Years of being oppressed can do that to a person, but many years later I put two and two together and figured out exactly what was in the dish and was able to recreate it to the point that it brings back such fond memories.

Every time I make this dish I think of her, even though I haven’t seen her in years. In a way I guess it’s my little tribute to her and that makes me happy.

What You’ll Need:
Extra virgin olive oil
6-8 large cloves of garlic, minced
1 – 1 pound bag of frozen spinach (Note: You can use fresh spinach, but I don’t have quite enough of it yet to do that, but it’s growing everyday!)
Sea salt
Freshly ground black pepper
1/4 to 1/3 cup of half and half or heavy cream
1/2 cup of freshly grated Parmesan cheese

In a large sized skillet over medium to low heat saute garlic for a minute or two until soft. Don’t let it go too far and turn brown. Add the spinach, a pinch of sea salt and some freshly ground black pepper and cook until all of the liquid has evaporated and the spinach is soft. Stir in half and half or heavy cream and cheese and cook stirring constantly until cheese is melted and any liquid is gone (about 2 minutes). Serve immediately.

Notes: Sometimes my friend’s mom would switch things up a bit and add in sauteed mushrooms or onions in with the garlic. It’s a very forgiving recipe and very easy to tweak.

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