Jo-Anne van den Berg-Ohms2 pounds fresh spinach
5 tablespoons butter
1/4 cup finely chopped shallots
1/4 cup finely chopped leeks
1 teaspoon minced garlic
3/4 cup heavy cream
Kosher salt and freshly cracked black pepper to taste
Freshly grated nutmeg
1/2 cup finely grated Parmesan cheese
John Scheepers * Bantam, CT
There are few nights that we wouldn't enjoy this easy and delicious creamed spinach. It goes with everything: roasted chicken, grilled steaks and fish of all sorts. On lazy nights, we heat up left overs and serve it topped with poached eggs. On the weekends, we use it for special breakfasts in our Nestled Baked Eggs Florentine. We add it into omelets and even scrambled eggs. It's one of the best most versatile leftovers ever.
Wash spinach. Remove any tough stems. Bring a pot of salted water to a boil. Add spinach, reduce to medium heat and cook for just a couple of minutes. Immediately drain the spinach in a strainer. Lay the spinach in a single layer on paper towels to remove as much moisture as possible. Finely chop the spinach.
Melt the butter in large skillet over medium heat. Add shallots, leeks and garlic and cook, stirring, until soft, about 3 minutes. Add the chopped spinach and cook, stirring, until all remaining liquid evaporates. Add the cream, salt, pepper and nutmeg, stirring to combine. Cook for about 5 minutes until cream is reduced by about half.
Remove from the heat. Sprinkle in the Parmesan cheese and stir to combine. Serve.