Sunday, September 5, 2010

Creamed spinach

There are two ways to make creamed spinach. There's the "real" way, the steakhouse way, where you start with a blond roux and onions and garlic. Then there's the "quick" way, which is literally just spinach and cream.

For my quick creamed spinach, I thawed two boxes of frozen spinach and squeezed all the water out. I added that to a pan, with cream, and kept adding cream a little at a time until the spinach was thoroughly coated (probably between 3/4 cup and a cup total). I cooked for a couple of minutes, stirring, until the cream had thickened slightly. Add salt and pepper. Done.

1 comment:

  1. Do you think I could do this with curly lettuce? I have a head that is a little wilty so I wouldn't want to eat it in a salad because there's no crunch...I'm trying to find something that calls for cooked greens in order to use it up before it goes bad.