Creamed Spinach

Page: cooking.nytimes.com/recipes/1154-creamed-spinach

| Course Type: Sides

(1 review)

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Recipe Review

This is such a wonderful version of creamed spinach. I love the stuff but the idea of consuming all that heavy cream and butter puts me off. And here is a way of making it that is rich-tasting and that truly celebrates the pure flavor of spinach. And it's so easy. I used my immersion blender instead of the food processor--worked just fine and much easier to clean up after.

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Comments

Queezle_Sister - 8th January 2016
You have good company in your passion - Pierre Franney! This looks great, and I will put it on my to-do list. Also love that it doesn't take cream or much butter.

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