Spinach originated in Persia and was carried by traders first to India and then China. It is debatable where Creamed Spinach first appeared, but it is widely popular in South Africa and as a steak house side across the U. S. It is easy to make at home and just as tasty as you will find in finer steak houses. I recently served Creamed Spinach at a dinner party, and everyone loved it. Here is how I made it.
Melt 2 tablespoons of butter in a pot on medium heat. Add ½ of a large onion chopped and sauté until translucent – about 5 minutes. Add handfuls of 16 ounces of baby spinach at a time stirring after each addition. Once all the spinach is wilted, drain any excess liquid then add several grates of fresh nutmeg, ½ cup of milk, ¼ cup of heavy cream and 4 ounces of room temperature cream cheese cut in cubes. Simmer until the cream cheese is melted and well incorporated. Finally, stir in 1/3 cup of freshly grated parmesan cheese.
And that is all there is. This recipe will serve 6 but is easily doubled for larger crowds. I hope you will try it. Enjoy!
I attended the dinner party; and yes, it was a hit! Delicious!
Can’t wait to try this st home! We had it for a dinner party and it was fabulous 👌
Thank you for this recipe! My mother made delicious creamed spinach, yet I don’t know her recipe. I WILL make this!
Carol Smith