rustic creamed spinach

we always order creamed spinach every time we visit our local prime rib restaurant. it looks simple enough to make, so we decided to whip it up on our own, though a more rustic version. to get a smoother finish, use a food processor to break down the cooked spinach. we didn’t want to wash another piece of equipment, so we chopped the spinach with a knife instead.

also, to skip cooking the raw spinach, you can use frozen cooked spinach

spinach cooked 2 cup (240 g) or 2 large raw bundles
cream 2 cup (240 g)
butter 2 tbsp
bacon 4-5 strips
garlic 2 cloves
shallot 1

• blanch in hot water 2 large bundles of fresh spinach for 2 minutes (you want to end up with 2 cups of cooked spinach)
• drain and let it cool
• squeeze as much of the liquid out of the spinach, then finely chop the spinach and set aside
• chop up the bacon, garlic, and shallot
• in a pot with oil, add the chopped bacon, garlic, and shallot; cook to brown on medium heat
• once browned, add the chopped spinach, butter, and cream
• cook until tender, about another 5 minutes, salt to taste

really squeeze the water out of the cooked spinach

this should still be healthy; just ignore the cream, butter, and bacon 🙂

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