Creamed Spinach: Difference between revisions
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Created page with '{{RecipeSummary |PrepTime=5 min |CookTime=10 min |Source=''The Joy of Cooking'' |Yield=4-6 servings (typically 4) |Rating=Delicious }} === Ingredients === * 1 1/2 to 2 lbs spinac…' |
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=== Preparation === | === Preparation === | ||
Place spinach in a large saucepan over medium heat and cook, covered, in the water clinging to the leaves until wilted; 4-5 minutes. Remove to a colander, rinse quickly, and press out as much water as | Place spinach in a large saucepan over medium heat and cook, covered, in the water clinging to the leaves until wilted; 4-5 minutes. Remove to a colander, rinse quickly, and press out as much water as possible. Finely chop. | ||
Put cream into a large skillet and bring to a boil. Add the cooked spinach and the seasonings. Cook over medium heat until the cream has reduced, about 3 minutes. If the cream reduces more than you want, making the spinach a little dry, moisten if again by adding 2-3 tablespoons of milk, half-and-half or water. Serve hot. | Put cream into a large skillet and bring to a boil. Add the cooked spinach and the seasonings. Cook over medium heat until the cream has reduced, about 3 minutes. If the cream reduces more than you want, making the spinach a little dry, moisten if again by adding 2-3 tablespoons of milk, half-and-half or water. Serve hot. | ||
Latest revision as of 23:47, 25 January 2012
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 10 min |
| Source | The Joy of Cooking |
| Yield / serves | 4-6 servings (typically 4) |
| Rating | Delicious |
Ingredients
- 1 1/2 to 2 lbs spinach, stemmed
- 1/2 c heavy cream
- 1/2 t salt
- freshly grated or ground nutmeg to taste
- ground black pepper to taste
Preparation
Place spinach in a large saucepan over medium heat and cook, covered, in the water clinging to the leaves until wilted; 4-5 minutes. Remove to a colander, rinse quickly, and press out as much water as possible. Finely chop.
Put cream into a large skillet and bring to a boil. Add the cooked spinach and the seasonings. Cook over medium heat until the cream has reduced, about 3 minutes. If the cream reduces more than you want, making the spinach a little dry, moisten if again by adding 2-3 tablespoons of milk, half-and-half or water. Serve hot.
