Creamed Spinach

Ingredients:

– 3/4C. water
– 8oz. frozen, chopped, spinach
– 2-4 Tbsp. butter
– White wine vinegar
– 1C. Heavy cream
– Salt and pepper
– Garlic powder (optional)

You will need a pan with a lid for this recipe.

Instructions:

1. Start by adding 3/4 cup of water into a pan and bring it to a boil on high heat.
2. Add 8 ounces of frozen chopped spinach to the boiling water. If the spinach is in large chunks, break it up a bit before adding.
3. Once the spinach is added and the water comes back to a boil, reduce the heat to medium and cover the pan with a lid. Let it cook for about 6 minutes.
4. After 6 minutes, remove the lid and check the moisture level. If there’s excessive water, drain it off.
5. Add 2-4 tablespoons of butter to the pan (4 tablespoons recommended for more flavor). Let the butter melt.
6. Add a bit of white wine vinegar. This adds brightness to the flavor and helps the fats in the dish emulsify.
7. Once the butter is melted and the vinegar is added, pour in your heavy cream. Stir it in and make sure your heat is on medium to medium-low at this point.
8. Continue to cook the mixture, stirring frequently, until it thickens. When you draw your spatula through the center, you should see a clear trail that slowly fills back in.
9. Taste the mixture and add salt as needed. It’s recommended to err on the side of under-salting.
10. If you feel the mixture needs more brightness, add a bit more white wine vinegar.
11. Continue to cook until the mixture is at your desired thickness. Keep in mind that it will thicken a bit more once it’s off the heat.
12. Once done, turn off the heat and serve the creamed spinach in ramekins or as a side dish with your main course.

This recipe makes two servings. If you need to feed more people, simply scale up the recipe. The creamed spinach pairs well with a variety of dishes, including chicken, steak, and salmon. Enjoy!