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.
Inspired by eRecipeCards says
kick up the nutty flavor with some Parmesan cheese!!!
Wonderful post. Creamed spinach has rapidly become a favorite of mine (long way from whatI thought of as a child)!
Great post, love all the details
How is there not a "Dan in the kitchen" tag?
Good point, Bob 😉
I like Dan's seasoning tip.