Creamed Spinach With Cream Cheese
Fresh spinach cooked with butter, onion, and garlic in a creamy sauce of cream cheese, Gouda, and a pinch of nutmeg.
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Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Vidalia onion minced
- 1 clove garlic minced
- 2 bunches spinach stemmed and chopped
- salt and freshly ground black pepper to taste
- ¼ teaspoon freshly grated nutmeg
- ¼ cup half-and-half or heavy cream
- 4 ounces cream cheese
- ¼ cup shredded cheese such as Gouda
Instructions
- In a medium sauté pan over medium-high heat, melt the butter, then add the olive oil.
- Add the onion and garlic and cook for about 2 minutes, until soft.
- Add the chopped spinach a few handfuls at a time, letting each batch wilt before adding more, and warm it through.
- Add the salt, pepper, nutmeg, and cream. Mix well.
- Cook until the liquid reduces by half, about 3 to 4 minutes.
- Add the cream cheese and shredded cheese and stir until melted.
Notes
- Two bunches of spinach look like far too much for the pan, but they cook down to a fraction of their size.
- Use any cheese you love. Gouda, Gruyère, white cheddar, and Parmesan all work.
- Grate the nutmeg fresh if you can. A whole nutmeg and a small grater give a warmer, brighter flavor than the ground kind.
- Leftovers keep for 3 days in the fridge. Reheat them gently with a splash of cream.
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