Creamed Spinach
A steakhouse-worthy side dish, this is a delicious way to get your iron!
I love Stouffer Spinach Soufflé, which isn't really a soufflé at all; that's just marketing. But it is a rather delicious blend of spinach, cream and cheese and it's an easy veggie choice, zapped in a microwave, ready in minutes.
This recipe isn't as convenient, but it is infinitely more delicious and worth the time and trouble to make, and even at that, it's very easy to prepare. In fact, I've had creamed spinach at some really fine high-end steakhouses, and I think this recipe would compete with any of them.
Avocado oil hasn't been readily available very long and although expensive, it is a more complex oil for cooking than olive oil, deeper and richer flavor, and also has a much higher smoking point. I would not substitute it for olive oil in every dish, but this is one where I think avocado oil made a difference.
Creamed Spinach
Ingredients
- 10 oz package pre-washed fresh baby spinach
- 1/2 tsp minced garlic
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese (like, Kraft)
- 1/8 tsp nutmeg
- 2-3 tbsp avocado oil
- 1/8 tsp fine grain sea salt
- 7-8 grinds freshly cracked black pepper
