Southern Creamed Spinach
- 10 oz spinach, fresh, washed/dried
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoon shallots, diced
- ½ cup light cream (whole milk will work if you want lighter option that isn't as thick)
- ½ teaspoon lemon juice
- 1 slice gouda cheese
- ¼ cup parmesan cheese, freshly grated
- pinch nutmeg
- salt/pepper, to taste
- pinch paprika, to finish
- pinch cayenne, to finish
- Heat pan over medium-low heat.
- Add spinach to dry pan and cook until wilted. Move to strainer.
- Squeeze out as much water as possible. Set aside.
- Place pan back on heat at medium heat.
- Melt butter until foam has reduced.
- Mix lemon juice with cream. Set aside.
- Add shallots and cook until softened, about 3-5 minutes.
- Add garlic and sauté for another minute.
- Toss drained spinach back into the pan.
- Mix in cream and combine.
- Cook for 30 seconds to warm.
- Tear gouda into pieces and add. Stir until melted.
- Stir in parmesan to melt. Add nutmeg, salt, pepper pinches.
- Cook until well-combined and melted completely and slightly thickened.
- Top with pinch paprika and cayenne for some heat.
- Serve hot.
- Enjoy!
- SouthernFATTY.com for more.
Recipe by Southern FATTY at https://www.southernfatty.com/southern-creamed-spinach/
3.5.3226