Creamed Spinach

This year for Thanksgiving, creamed spinach is on the menu.  Why?  Because everyone requested it.  To be honest, it wasn't top on my mind for a veggie side.  It's a classic for a reason.  So simple to make.  I used fresh spinach from my local farmers market.  I recommend fresh spinach over frozen.

Creamed Spinach
  • Butter, 4 tablespoons
  • Garlic, 4-6 cloves, minced or pressed
  • Nutmeg, 1/4 teaspoon
  • Spinach, 2 pounds, cut into small squares/dice (washed well)
  • Potato starch, 1-2 teaspoons as needed to thicken
  • Cream, 1/2 cup
  • Salt and Pepper, to taste

  • Heat the largest skillet you have over medium heat, add in the butter.
  • Add in the garlic and nutmeg with stirring.  Cook out the pungent aroma of the garlic.
  • Add in the spinach in a large handful at a time to the skillet, and allow to wilt with stirring occasionally. (I cut the spinach in batches as I go to make it more manageable. Repeat until all spinach has been added.  This way much of the water will be cooked off.
  • Sprinkle the potato starch as needed depending on how much water is there.  Stir well.
  • Add in the cream with stirring.
  • Remove from heat.
  • Add in salt and pepper to taste. Garnish with fresh ground black pepper.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest. Check out The FN Dish and the family of bloggers' recipes. The fall theme we're focusing on here are Thanksgiving Side Dishes. On twitter, we're tagging #FallFest.


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