exposure by John IvankoIf like us , you ’re look for a way to use up all those greens , try lay down our recipe for Creamed Spinach Greens .
Building on the “ eat fresh ” theme of ourSpring Peapod Stirfry recipe , we bend this week tospinach . Before Lisa morphs into the Garden Processing Queen and blanches and freeze all of our greens , we think about how we can honour our summertime finish of micturate certain we get our filling of fresh green goods .
Our Wisconsin dairyland roots begin to show when we say , “ bestow some cream andcheese . ” While you may promptly make decent creamed spinach with frozen park , there ’s something about using fresh greens that makes this formula peculiarly habit-forming .
The Midwest mercury has been rising this week , and we ’re all for keeping the heat out of the kitchen andmaking meal as simple as potential . That ’s how we detect this creamed spinach work great as a sandwich spread . Hot or cold , spread it on thinly cutbreadslices for an loose meal . We ’ve also used it as a sauce over new potatoes . We ’re partial to the flavor and indulgent texture of spinach , but you could try out with using other greens , such asSwiss chard .
With Wisconsin new tendancy toward farsighted and warmer growing time of year , we ’ve had dependable result growing Perpetual Spinach , also sometimes called Leaf Beet . It ’s in the chard family and is different than traditional spinach plant in that it is n’t as prostrate to bolt in the heating . For us , it can last through summer into fall . When harvest , we usually just clip the super - tender leaves and leave the stems on the plant , eliminating the need to trim down the stems in the kitchen . Recipe : Creamed Spinach Greens
Yield:4 serving
Ingredients2 T. butter2 T.olive oil1 medium Allium cepa , delicately chopped1 lowly garlic flower stalk , finely chopped ( or 2 clovesgarlic , minced)2 large bunches spinach , stems trimmed and chopped ( about 2 pounds)1/2 tsp . salt ( or to taste)dash pepper1/2 tsp . nutmeg1/4 cup laborious whipping cream ( you may also use half - and - one-half , but it will be less thick.)4 ounces cream cheese , cut into cube ( 1/2 of a standard 8 ounce package)2 T.fresh dillor 2 tsp . dried dill weed ( optional )
PreparationIn a turgid sauté pan over low warmth , melt butter and add olive oil . bring onion and ail , and cook over intermediate heating system for about 5 minute , until Allium cepa is translucent .
Add chopped spinach and stir until ready through and wilted . Add table salt , pepper , nutmeg and heavy cream . Cook over intermediate heat energy , invoke occasionally , for about 20 minutes until liquidness reduces by about half .
total ointment cheese and Captain James Cook until melted .
Savoring the proficient life ,
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