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!



Ingredients



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.



Enjoy!

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5 comments:

  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.

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

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  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.

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

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  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.

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