Creamed Spinach – Not Out of your Grocer’s Freezer

Pretty much wiped out the spinach in the garden today. Made the following recipe and it turned out pretty good. This recipe came from The brandy and shallots gave it a nice taste and we used half and half in place of the cream.


2 pounds cleaned and picked through spinach, dried well several pinches freshly grated nutmeg
1/4 cup minced shallot
1 minced garlic clove
3 tablespoons butter
2/3 cup cream
1/4 cup brandy
1 tablespoon flour mixed with
1 tablespoon butter salt and pepper

Heat the butter in large sauté pan over high heat. Add the shallot, nutmeg, garlic and cook until glassy. Add the brandy and cook until nearly evaporated. Add the flour/butter mixture and cook briefly. Add the cream and bring to a simmer. Reserve to a mixing bowl.

In a large sauté pan over medium heat, wilt the spinach. Reserve to a chopping board and mince the spinach very well by hand.

Combine the two mixtures and heat well over low flame or in a double boiler. Season and serve.


5 Responses to “Creamed Spinach – Not Out of your Grocer’s Freezer”

  1. Michael Beyer Says:

    Here is a recipe for The Berghoff’s famous creamed spinach:
    They claim it is just as good with frozen spinach.

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