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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamed Parmesan Spinach Recipe

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This recipe for Creamed Parmesan Spinach is from TOP SECRET FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pound(s) fresh spinach, stems removed, washed well (leave wet)
3 tablespoon(s) unsalted butter
1 red onion, minced (1 cup)
1 cup(s) heavy cream
1/2 teaspoon(s) freshly grated nutmeg
1/2 cup(s) grated Parmesan cheese
1 teaspoon(s) kosher salt
Freshly ground black pepper, to taste
Directions:
Directions:
1. Place about 2 lb of the wet spinach in a large Dutch oven over medium-high heat; cover and cook 5 minutes, stirring once, until wilted. Stir in the remaining 2 lb spinach and cook until all spinach is wilted and tender, about 5 minutes longer. Drain in a colander and rinse under cold water. Squeeze out all excess water from spinach, in batches. Transfer to a cutting board and chop coarsely. Set aside.
2. Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until translucent and soft, about 10 minutes. Add cream and nutmeg; continue to cook until cream reduces a bit and thickens, about 3 minutes.
3. Stir in spinach; continue to simmer until most of the cream has been absorbed into spinach, about 15 to 20 minutes. Stir in Parmesan, salt, and pepper.

 

 

 

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