Growing up-I was one of those picky kids-often declaring I DID NOT LIKE certain foods-even though I’d never tasted most of them. Since I wasn’t necessarily someone who was crazy about eating in the first place, my picky-ness held on tight until I was a grown married woman or truth be told till The Deer Hunter forced me to try some of the foods he liked or else! Spinach was one of those foods.
After I accepted spinach was indeed good to eat-I came across a creamed spinach recipe and after making it a few times-we realized it was our favorite way to eat spinach. The first recipe I used was somewhat complicated-but over the years I’ve narrowed down the steps required. If you’re a creamed spinach fan you may have already streamlined the steps yourself-or if you’ve never tried it-here’s an easy recipe to start with before moving on to the more complicated ones.
My recipe doesn’t really have any set amounts for the ingredients-it’s one of those taste as you go kinda things. It does work well with fresh spinach or frozen. This time of the year-I go out and pick a colander full of spinach.
Since this character-Wild Bill-is King of my yard-I make sure to wash the spinach well. He actually likes the glasses-and sometimes he wears a hat with them too.
I believe the first recipe I used back in the day-called for boiling the spinach for a certain amount of time-but somewhere along the way I realized if you can eat it raw how cooked does it need to be? So I began giving the spinach a quick cook in the microwave. If you use fresh spinach-the water left from washing is more than enough to steam it-if you use frozen spinach-the ice crystals are more than enough to steam it as well. If you’re opposed to using the microwave-you can steam on the stove-or even cook the spinach in boiling water-just don’t over cook it.
Next drain the spinach of as much water as you can-using the back of a spoon helps to squeeze it all out.
Mean while-melt some butter (the amount depends on how much spinach you have-but it doesn’t take much) over medium heat.
Add the spinach-with salt, pepper, and nutmeg to taste. Some folks add in garlic or onions-but we prefer just spinach. Cook while stirring for a few minutes-till most of the left over water seems to have evaporated.
Last-pour in some heavy cream-again the amount depends on the quantity of spinach you’re working with-but like the butter-it doesn’t take much.
Allow the spinach to cook a few minutes longer-till it thickens slightly-and you’re done.
Are you a spinach fan? A creamed spinach fan?