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Creole Creamed Spinach Recipe

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This recipe for Creole Creamed Spinach is from The Deis Family Favorites, 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:  
Three 10 oz. boxes of frozen chopped spinach (or two 16 oz. bags of same)
2 tbsp butter or margarine
1½ cup finely chopped onion
1 tsp. minced garlic
1 tbsp flour
2 tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
½ tsp white pepper
½ tsp nutmeg
2 cups (16 oz.) heavy cream
2 tsp Herbsaint or Pernod liquor
Directions:
Directions:
Defrost spinach in microwave (about 2 minutes on high). Drain.
Melt butter in a 4 quart pot. Add chopped onion and saute over medium heat until tender.
Add garlic and spices. Cook one minute.
Stir in flour. Cook and stir for 2 minutes.
Stir in heavy cream and bring to simmer. Blend in drained spinach. Return to simmer and cook for 10 minutes stirring often. Add Herbsaint or Pernod and cook a couple more minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Suggestion: toast an english muffin and cook a poached egg. Spoon creole spinach on top of muffin and top with poached egg.

 

 

 

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