![]() ![]() Then, make the cream sauce. First, sauté shallot and garlic.Don’t skip this step, or your creamed spinach will be watery! Next, squeeze out the excess water. Allow the sautéed spinach to cool slightly, and then squeeze out any excess water from the leaves.Sauté the leaves just until they wilt – they should keep their bright color and plenty of texture. This recipe calls for a full pound of spinach, so you’ll likely need to work in batches. This easy creamed spinach recipe takes under 15 minutes from start to finish. Jack fully approves of both, so you can’t lose here! How to Make Creamed Spinach If you’re seeking a more traditional creamed spinach, the heavy cream version is just as good, and a sprinkle of Parmesan cheese really takes it over the top. The coconut milk variation has a light coconut flavor, which makes this side dish extra fresh. To let their taste and texture shine, I make a light, tangy cream sauce that gives the fresh spinach the perfect amount of brightness and richness.īelow, you’ll find two variations: a version with coconut milk and one with heavy cream. I wanted my recipe to put the spinach front and center, so in lieu of frozen spinach, I use a full pound of fresh greens. Many creamed spinach recipes use frozen spinach, butter, and cream cheese. He still raves about her famous recipe, so this year, I used it as inspiration to make a bright, fresh creamed spinach for our holiday feast. When Jack was growing up, his mom made creamed spinach for Thanksgiving every year. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |