Easy Creamed Spinach
I must admit that this recipe happened by accident. I had planned to make a traditional creamed spinach starting with a roux, which is a mixture of cooked butter and flour used as a thickener, but I got tied up before dinner and ran out of time. I decided to try it with just the cream and it turned out great. For me, it is creamy and thick enough without the roux and takes much less time. Serve creamed spinach for a special family occasion or entertaining. The recipe can be made in any amount needed.
- 1 pound frozen spinach
- 2 tablespoons butter, preferably unsalted
- 1/4 cup finely chopped onions
- 1 cup cream
- 1/4 teaspoon ground nutmeg, more to taste
- Salt and pepper to taste
Cook the spinach according to package directions in the microwave or range top. Let set until cool enough to handle, then squeeze out the excess moisture using a kitchen towel of potato ricer.
Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the onions and sauté until softened, about 4 minutes. Add the spinach; cover and cook just until hot. Reduce heat to medium-low. Add the cream, nutmeg, salt and pepper. Stir just until hot. Taste for seasoning and adjust as needed. Stir again and serve immediately.