Thursday, March 21, 2019

Go-with-anything Creamed Spinach #recipe @lucyburdette

LUCY BURDETTE: My mother used to make creamed spinach using frozen spinach and canned mushroom soup...hmmm. I thought I could update it so it didn't have those slimy bits of mushrooms! This can go with anything--we served it with rice and yellowtail snapper and a salad. Delicious and easy meal!


6-9 oz fresh spinach
1 large shallot, diced
1/4 cup heavy or whipping cream
2-3 oz unsalted butter

After dicing the shallot, saute this with the butter in a large saucepan.

Add the spinach and cook that until wilted.

Stir in the cream and simmer until it boils down to your desired consistency.


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  1. I had to laugh at your comment about mushroom soup. I can remember sitting on my mother's lap when I was about four and picking out those "slimy bits" from my bowl. The soup sounds lovely.

  2. This is so funny. I've been making something verrry similar. I'll have to try your version!

  3. This sounds delicious to me but I know my husband wouldn't touch it. He thinks the only good spinach is raw and in a salad! Strange man.

  4. I also prefer my creamed spinach without the mushrooms. Nice to see that I am not the only one.

  5. Great idea.
    My simple "creamed" spinach is to wilt a bag full in a pan and then add plain goat cheese and let it melt. Instant cream sauce.