Creamed Spinach

When you don't have spinach, you can just use kale or probably even collards. This was a popular dish I made last winter. I remember hearing scepticism from the recepient. I think the word "creamed" makes it sound like you are going to dump a can of cream soup into the mix. Not the case at all! This is probably the yummiest way to enjoy your greens and it's the kind of decadence I try to resserve for holidays and special occasions. Butter, heavy cream, and parmesan pretty much cover up the taste of the greens. Eating this everyweek would cause some havoc on my waist line!

This recipe comes from America's Test Kitchen Cooking for Two 2009. (I know everyone is as excited as I am about the 2011 edition coming out in a few months!) You wilt the greens and drain the excess water. Then you saute the onions in butter, add the cream and parmesan, add the greens back and mix. I didn't add a tomato because I didn't have one on hand.

Do you have a recipe that basically kills the nutritional value of the vegetable in it? Point, click, and comment!

Creamed Spinach
(Serves Two)

1 teaspoon olive oil
4 ounces curly-leaf spinach (about 4 cups) stemmed and torn into bite-sized pieces.
1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoons)
Salt
1/4 heavy cream
1 tomato, cored, seeded, and cut into 1/2-inch pieces
1/2 ounce Parmesan cheese grated (about 1/4 cup)
Pepper

1. Heat the oil in a large skillet saucepan over medium-high heat untils himmering. Add the spinach, a handful at a time, until wilted. Continue to cook, stirring frequently, until the spinach is uniformly wilted and glossy, about 40 seconds. Drain the spinach in a colander an dpress on the leaves using the back of a large spoon to release any extra liquid.

2. Wipe out the saucepan with paper towels. Melt the butter in the saucepan over medium heat. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the cream and cook just until warm, about 30 seconds. Off the heat, stir in the drained spinach, tomato, and Parmesan. Season with salt and pepper to taste and serve.