CREAMED SPINACH
4 servings
While we prefer the mature spinach sold in bunches for this recipe, baby spinach will work—as will kale, chard, or turnip greens.
Melt in a large skillet over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until softened, about 5 minutes:
- 1 small onion, thinly sliced
Add and cook 1 minute more:
- 2 garlic cloves, minced
Stir in:
- 3 tablespoons all-purpose flour
Add to the skillet:
- 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped
- ½ cup heavy cream or half-and-half
- ½ teaspoon salt
Bring to a simmer, cover the skillet, and cook until the spinach is wilted. Uncover and continue to simmer, stirring, until the spinach is cooked and the liquid is thickened. If desired, serve topped with:
- (Browned Bread Crumbs)
- (4 slices bacon, cooked until crisp and crumbled)
- (2 Hard-Boiled Eggs, chopped)