I’ve tried lots of creamed spinach, and this is my favorite.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 clove garlic minced
- 12 ounces baby spinach stems removed
- sea salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- ¼ cup Romano cheese grated
- In deep pan over medium-high heat, melt butter and then add the olive oil.
- Add the shallot and garlic, cook for 2 minutes until soft.
- Add the spinach and saute until wilted.
- Reduce heat to medium and add the salt, pepper, nutmeg, Romano cheese and the heavy cream. Mix well.
- Cook until liquid reduces by half and sauce thickens. About 5-6 minutes.
Source: Ask Chef Dennis
