With the new year, a lot of folk have made promises to eat a better, more balanced diet, and we are no exception.
Of course, that still doesn’t mean I plan on giving up my Irish butter and whole milk!
Take this recipe, based on Tyler Florence‘s creamed spinach recipe. It does use butter – but only one tablespoon – and it does call for cream, but if you feel that strongly about it, whole milk or half and half will work a treat in its place.
Stay away from those 2% or non-fat “things.” Doubt me? Look at the ingredients on the back and tell me if they don’t look like some science experiment gone wrong.
Anyway, back to the spinach. Tyler’s recipe called for two pounds of baby spinach, but this one bag was the perfect serving for the two of us with no leftovers. Always a plus.
•1 tbsp avocado or olive oil
•1 tbsp unsalted butter
•1 onion, minced
•2 garlic cloves, minced (or more, to taste)
•1 bag fresh baby spinach
•1/2 cup heavy cream
•1/2 tsp nutmeg
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
•1/2 tsp Kosher salt
Melt the butter with the avocado or olive oil in a large pan over medium heat.
Add the onion and garlic and sauté until the onion is soft – about five minutes.
Add the spinach and toss with tongs to mix with the onion, garlic, butter and oil.
Cook, continuing to toss the spinach mixture, until it is wilted and the pot is kinda dry.
Turn the heat to low and stir in the cream and seasonings.
Cook, stirring often, for ten minutes more.
This batch went perfectly with parsley potatoes and a rack of Pineapple and Pepper Relish Barbecue ribs.
Go ahead, enjoy your spinach.