Creamed Spinach

Spinaci alla crema

Cooking With Nick Stellino
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Ingredients:

2 pounds fresh spinach
1/2 white onion, finely chopped
1 cup whipping cream
3/4 cup milk
1-1/2 cups Parmesan cheese
2 teaspoons salt
Serves 6-8
Printable Version
Bring the whipping cream and milk to a boil in a saucepan for over high heat. Place the fresh spinach into a large bowl and add the onions. Pour the milk/cream mixture over the spinach. Using tongs, toss until spinach is slightly cooked. Return mixture to saucepan and cook over medium heatand cook for 5 minutes, stirring occasionally. Add the grated Parmesan cheese, stir well, and continue cooking for 5 more minutes. Taste for salt, add salt a bit at a time to your own taste. Reduce heat to low and keep spinach warm until ready to serve, stirring occasionally. You can make this up to 1 hour ahead, the creamed spinach will become slightly thicker.
Chef's Tip:
If you like a thicker consistency bring the screamed spinach back to a boil over medium-high heat . Add, one teaspoon at the time, the butter-flour paste made of 1 tablespoon of softened butter and flour. Whisk well, and wait 20-30 seconds before you add more of the paste. Continue this process until the sauce reaches the consistency you like. You do not need to use all of the butter-flour paste.
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