And I was disappointed again. I've looked online at various recipes and I'm wondering if maybe I should buy some cream to cook it in. Most of the recipes called for cream, which I normally don't stock.
Several years ago, I had a wonderful Spinach side dish at a very nice restaurant. Seemed to me that I sort of remember creamy with a touch of lemon.
I love creamed spinach. We make Ruth's Chris recipe -- it doesn't have cream or lemon, however.
Here it is:
6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup chopped onion
1 bay leaf
1 whole clove
2 cups whole milk
2 (10 ounce) bags ready-to-use fresh spinach
Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
Add flour and stir until light golden, about 7 minutes.
Stir in onion, bay leaf and clove.
Gradually whisk in milk.
Whisk until mixture boils and thickens, about 10 minutes.
Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
Remove bay leaf and whole clove.
Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
Transfer spinach to bowl filled with ice water to cool.
Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
Transfer spinach to processor and finely chop.
Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
Stir in remaining 2 tablespoons of butter.
Season to taste with salt and pepper and serve.
Here is another recipe -- it's not for the dieter. Makes a vegetable into something "bad"!!!
Vince's Creamed Spinach
3 packages frozen chopped, spinach cooked and drained
1 pound bacon, diced
1 pound cream cheese, cubed
1 stick butter
1 1/2 pounds zParmesan cheese, shredded
1/2 c. minced garlic
1 pint heavy cream
2 t. black pepper
In a large pot combine butter and onion. Cook until the onion is nearly transparent, add garlic, bacon and black pepper
When the bacon is cooked, slowly stir in cubes of cream cheese until melted.
Slowly stir in heavy cream
Reduce the heat and stir in the Parmesan cheese
I'm definitely going to try these. Thanks for sharing.
Yikes, 1/2 c garlic, is that correct? That must be 2 doz cloves or so! Don't even know how many are in a head.
It is -- but it's a restaurant size amount -- I would scale it back by thirds. Or you'll be eating this spinach "forever"!
Sounds like a good dish to bring to my next potluck! Thanks again.
Here's one without cream.
1/2 cup broccoli florets
1/4 cup baby corn , sliced
1/4 cup capsicum cubes (yellow or red or green)
1/4 cup red cabbage , roughly chopped
1/4 cup cottagte cheese cubes
1 cup spinach leaves
1 tsp sesame seeds
2 garlic cloves , chopped
1/2 tsp grated ginger
1 tsp hoisin sauce
1 tsp butter
salt and to taste
Heat the butter in a pan and add the sesame seeds. When the seeds crackle, add the garlic and ginger and fry for a while.
Add the broccoli, baby corn and 3 tablespoons of water and simmer till they become tender.
Increase the flame, add the capsicum, red cabbage, cheese and spinach leaves and stir fry for some time.
Finally, add the hoisin sauce, salt and pepper and mix well.
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