Chop the spinach thoroughly.
Okay, it's not so secret. It's an ingredient in probably every creamed spinach recipe ever.
But that just means it's a very, very important ingredient.
Nutmeg is a great flavor enhancer for green, leafy vegetables. It complements the rich, earthy flavor of the vegetables. And it tastes its best when freshly grated!
Serve with your next homestyle meal. It's the perfect side dish to pork chops, meatloaf, or fried chicken! And it's nearly healthy--look at all that green! Just pretend the step about adding cream was imaginary ;) If you do that, it's almost like you're eating a salad! ... almost.
Recipe: Creamed Spinach
1 lb. spinach (thoroughly rinsed if not using bagged salad spinach)
2 tbsp. butter
1/4 onion, diced
2 garlic cloves, minched
1/2 c. heavy cream
1/4 tsp. freshly grated nutmeg
salt and pepper, to taste
Bring a pot filled with two inches of heavily salted water to a boil. Add spinach and cook until wilted. Drain spinach in colander and squeeze as much water out of the leaves as possible.
Saute the onion and garlic in butter in the now-empty pot.
Thoroughly chop spinach and add to onion and garlic.
Turn heat down and add cream. Stir everything to combine.
Salt and pepper to taste, and grate in nutmeg. Serve while hot!