Email to Cat      

Steak House Spinach

Source of Recipe

From "The Side Dish Handbook" by Tori Ritchie


Recipe Introduction

"Once upon a time, the only spinach in the market were big bunches of muddy leaves or frozen spinach with mushy texture. Now, there are bins overflowing with tender, emerald-green baby spinach that is much easier to manage. Even though baby spinach is often labeled 'prewashed,' always give it a good rinse before using."

List of Ingredients

â—¦ 1 pound baby spinach leaves
â—¦ 2 tablespoons unsalted butter
â—¦ 3 green onions, thinly sliced
â—¦ ¼ pound cream cheese, at room temperature, cut into small pieces
â—¦ 1 lemon
â—¦ Pinch of freshly grated nutmeg
â—¦ Salt and freshly ground pepper


Recipe

Rinse the spinach well and shake dry, leaving a little water clinging to the leaves.

In a large sauté pan, melt the butter over medium heat. Add the green onions and sauté until soft, about 2 minutes. Add half of the spinach, cover the pan, and let the spinach cook down, about 1 minute. Add the remaining spinach, re-cover the pan, and let it cook down, about 1 minute.

Remove the pan from the heat. Using a slotted spoon, transfer the spinach to a food processor, and pulse until finely chopped. (At this point, the spinach can be cooled, covered, and refrigerated for up to one day before continuing.)

Return the spinach to the pan and place over medium heat.
Stir in the cream cheese, a piece or two at a time, until bubbly and blended with the spinach. Grate the zest of the lemon directly into the pan, then halve the lemon and squeeze in about 1 teaspoon of the juice. Season with the nutmeg, salt, and pepper, taste and adjust with more lemon juice if needed, then transfer to a warmed serving dish and serve right away.

Serves 2 to 4