Parmesan Creamed Spinach
Source of Recipe
From "The New American Steakhouse Cookbook"
List of Ingredients
- 1 pound fresh spinach, trimmed, well washed in several changes of cold water, and left a bit damp (or 1 pound chopped frozen spinach)
- 1 cup heavy cream
- 2 Tbsp unsalted butter
- 1/2 cup grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- Kosher salt
Instructions
- Bring 1-1/2 cups water to a simmer in a large saucepan set over medium-high heat. Add the spinach, cover the pan, and steam for 3 to 4 minutes, lifting the lid periodically to stir the spinach up from the bottom. Remove the pan from the heat.
- When the leaves are cool enough to handle, squeeze out the excess water and finely chop them. (If using frozen spinach, there's no need to chop it further.)
- Reduce the cream by half in a heavy-bottom pot over medium heat. Add the spinach and stir to coat well with the cream. Cook while stirring over medium heat for 8 to 10 minutes. Add the butter and Parmigiano-Reggiano and stir over low heat until the creamed spinach is heated through. Add 2 teaspoons pepper, and season to taste with salt.
Makes 4 servings.
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