I have eaten Creamed Spinach only a few times in my life. I was trying to think of a new side dish today to prepare with my Pan Seared Scottish Salmon from The Carolina Meat & Fish Co. Spinach came to mind, however I wanted to change it up a bit. The entire meal was amazing and I will definitely be making this over and over again! It is super rich and very decadent…so worth it. The recipe is surprisingly super easy and quick to prepare.
What you need:
- 2 large bags or containers of baby spinach (I used organic)
- 1 stick butter
- 3 garlic cloves (minced)
- 1 small shallot (minced)
- 1 TBLS flour
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese
- 2 tsp nutmeg
Start by microwaving the spinach in batches in a bowl…about 3 to 4 minutes each batch. Squeeze as much water out of the microwaved spinach as you can and set aside. Melt butter in pan. Add garlic, shallots, nutmeg and a pinch of salt. Allow the shallots to become translucent…about 2 minutes. Do not brown! Add the flour to the melted butter mixture and whisk out any lumps. Add the heavy cream and allow cook just under a boil until the sauce thickens…about 4 to 5 minutes. Remove from heat and add the Parmesan cheese. Stir in spinach and taste to see if you need to add additional salt.
I served mine with Pan Seared Salmon. This would also be a great side dish with chicken or pork. Many of you have asked how I prepared the Salmon. Super easy…just sprinkled with a little bit of light olive oil, salt and pepper and seared in a cast iron pan skin-side down first until the skin was super crispy, flip only once and brown on the other side!