Creamed Spinach
Website
Source URL: cooking.nytimes.com
Course: Sides
Reviews
1 reviews,
average rating 5.0 / 5
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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.
1 comment(s)
Queezle_Sister
· 10 years ago
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.