Creamed Spinach with Nutmeg Recipe
Daily Value: 10%
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||246µg||62%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
The great thing about this recipe is that it acts as both a sauce and a vegetable. It’s delicious served with lamb, beef, and chicken.
- ½ stick butter
- 16 ¾ cups baby spinach
- ¾ cup plus 2 tablespoons half and half
- Pinch of nutmeg, freshly grated
- Sea salt and freshly ground black pepper, to taste
Melt the butter in a large skillet over high heat, then add in the baby spinach and cook for 2 minutes. Pour the half and half over the spinach and let cook for 5 minutes (you will see the cream thickening). Scatter the nutmeg over and season with salt and pepper, to taste. Transfer to a warm serving bowl and serve.
Variation: Try substituting the spinach with finely sliced mushrooms.Servings: 4