Dan’s back in the kitchen folks, and this time he’s making creamed spinach for a cozy little dinner party. As my “sous-chef”, he technically had a hand in every other dish served — shredding cheese for the mac n’ cheese, mashing potatoes for the garlic mashed potatoes, etc. — but this was the dish that he was entirely responsible for from start to finish. I actually wanted to put him in charge of cooking the pork ribs, but he said that was more of a “Tina in the Kitchen” endeavor. Oh well. Next time…
Creamed Spinach (Adapted from Emeril Lagasse’s recipe)
– 1 package frozen pre-cooked/chopped spinach, thawed
– 1 cup cream
– 3 tbsp butter
– 1 tbsp minced garlic
– A pinch of nutmeg
– Salt/pepper to taste
(5) Remove from heat and serve right away.
** Since this dish comes together so quickly, it’s best to make it last so that it doesn’t just sit around and congeal while the other food is being cooked.