This year instead of serving the requisite green beans at Thanksgiving, I've decided to reinvent a retro classic. Creamed spinach is a dish from my parents' past that is sure to tantalize the tastebuds. Fresh spinach is sautéed with a mixture of garlic, cream, and cheese. The end result is a side dish that is both nostalgic and rich. Creamed spinach is a delicious addition to the Thanksgiving table. It's also great in the company of roast chicken, pork tenderloin, meatloaf, or steak in red wine sauce. For the scrumptious recipe,
3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
- Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly.
- Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes.
- Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes.
- Serve immediately.