Monday, January 25, 2021

Easy & Elegant Creamed Spinach

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I don’t know about you, but I tend to shy away from the traditional breakfast. I’m not a fan of something sweet in the morning, far preferring the savory, even if that means a slice of cold pizza. I have often been known to put pesto on top of my scrambled eggs, or to eat a healthy serving of vegetables in the morning. That brings to mind one of my favorite breakfast side dishes that is equally good (and probably more appropriate) for dinner, namely creamed spinach. This is a fast and easy, not to mention delicious and company worthy, vegetable side. The longest part of the entire process is thawing the spinach. Once that’s done, this is little more than tossing a few things into a pan and heating through. It goes well with eggs, as shown here, is wonderful topped with thick slices of peppered bacon, and good when slathered onto a thick slice of toasted rustic bread. You’ll never look at creamed spinach the same way again.

Easy & Elegant Creamed Spinach

1 10-oz. pkg. frozen chopped spinach, drained & squeezed dry
1 T. butter
1 small
Melissa's shallot, minced
Pinch of kosher salt
Few gratings freshly ground black pepper
Pinch of cayenne pepper
Few gratings
whole nutmeg
¾ c. heavy cream
½ t. freshly grated lemon zest
2 T. freshly grated Parmesan cheese

In a
10-inch sauté pan over medium heat, melt butter. Add shallot and sauté, 3 to 4 minutes, until translucent. Stir salt, pepper, cayenne, and nutmeg into the shallot mixture; carefully pour in cream. Increase heat to medium-high and cook until cream begins to simmer. Continue cooking about five minutes, until mixture thickens. Stir in lemon zest, spinach, and Parmesan cheese. Heat through about two minutes and serve.

This serves 2 to 4 depending upon your love for spinach.



Angie's Recipes said...

That looks like a really tasty and wholesome breakfast. My favourite breakfast is a big, very rare, juicy ribeye :-)

Laineshots said...

This is MY kind of breakfast! Not a sweets-for-breakfast eater myself, I've often eaten spinach with or for breakfast--in omelettes, Benedicts, even salads--but I've never breakfasted on creamed spinach. Yet.

Alycia Nichols said...

So do you HAVE TO use frozen spinach, or can you use fresh? We rarely have freezer space, but I buy 2-3 bags of spinach (Aldi!) every week. I add spinach to my breakfast omelette or frittata as well as serve it up fresh as a salad or sautéed. I used to eat creamed spinach at a restaurant back in the 90s, but somehow it fel out of my repertoire.

Pattie @ Olla-Podrida said...

You can absolutely use fresh. I tend to keep fresh on hand, but didn’t want to use up the entire bag for this. I always have frozen chopped spinach in the freezer (fortunately those little boxes are very stackable), for a variety of dishes. But, yes, by all means, use fresh.