Creamed Spinach
January 13, 2006 by Andrea 
Print This Post
Filed under Vegetables
This is heavenly. Wonderful comfort food, and a kid pleaser! My kids wolf this down and ask for seconds. We eat this with just about any cajun dish, but it’s also good with pasta dishes.
[Updated February 6, 2009]
Equipment
2 to 3 quart/liter glass baking dish, lightly coated with cooking spray
large saute pan
Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
6 cloves garlic, chopped
2 pounds (~1 kilo) frozen spinach, thawed and well drained (or 3 pounds/1.5 kilos fresh spinach, washed, stemmed and finely chopped)
sea salt
fresh ground black pepper
2 cups (480 ml) heavy cream
8 ounces (227 g) sharp cheddar cheese, grated
Preparation
1. Preheat the oven to 350° F/175° C.
2. In the large saute pan, melt the butter. Add onions and cook over medium to medium-high heat until onions start to caramelize. Add the garlic and saute until garlic starts to turn golden.
3. Reduce heat to medium-low. Add the spinach and sprinkle with salt and pepper. Saute for 3 or 4 minutes. Add the cream. Bring the mixture to a boil and reduce to a simmer. Simmer for 8 to 10 minutes, until the cream thickens.
4. Remove from heat and transfer into the prepared baking pan. Sprinkle the top with cheese and place in the oven. Bake for about 8 to 10 minutes or until cheese is slightly brown and bubbly.
Variations
Saute 4 ounces (113 g) of sliced white mushrooms with the onion and garlic.
I tried this recipe today. It was excellent. Thanks!
Great, I’m so glad you liked it! We had it with our Christmas dinner this year (ham, fried apples, etc), and my boys kept asking for more (and I still didn’t manage to snap a photo for this post.)