Gentle Readers, strap in, because we’re about to take a Flight to Fried. Yes, as you may have noted from The Practical Cook’s incessant repetition of the information, October 13 is the kickoff of the N.C. State Fair, and yours truly is the Deep Fried Ambassador. So look forward to lots of thoughts about mobile food, including the best of and how to bring it to the home kitchen.
Boston Market Creamed Spinach Wins Taste Test
But first, we must eat our vegetables as a necessary warm-up. Today’s post is brought to you by special request of The Dealer, after we shared a confessional moment over our love of creamed spinach (we’re not the only ones who secretly like Boston Market Creamed Spinach). Yes, that makes us somewhat geriatric in our tastes, or as I prefer to say “retro-chic,” but I just can’t resist ordering it anywhere and everywhere, including Indian style (because Saag Paneer is a curried cousin).
However, it’s generally not a health food. Today’s recipe is both simple and reasonably healthy. You’re welcome.
Simplified Creamed Spinach Recipe
1 box frozen spinach
2 Tablespoons butter
2 cloves garlic, minced
1/4 cup onion, chopped
1/4 cup parmesan, grated
1/4 cup sour cream
2 Tablespoons Italian flat-leaf parsley, chopped
fresh nutmeg
salt and pepper
1. Prepare spinach according to the box in a medium-sized skillet. When cooked, squeeze out all of the extra liquid. (I recommend making a kitchen towel tourniquet of sorts and twisting.
2. Melt butter over medium heat in the skillet. Saute garlic and onion briefly, taking care not to burn the garlic. Add spinach back to the pan and toss to mix.
3. Remove skillet from heat and add remaining ingredients, stirring thoroughly. Season to taste with a couple grinds of fresh nutmeg and salt and pepper.
The Secret to Simplifying Creamed Spinach
Serve promptly, great with rotisserie chicken for a fast meal, or naan and chickpeas for a fake Indian feast!
Are you a creamed spinach fan? Post a comment about your favorite spot, or Tweet #creamedspinach !
Questions, comments, ideas? Email practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)
Coming up, we’ll either A) Discuss the Latest in Fried at the N.C. State Fair or B) if I’m under embargo, talk about ways to bring the fair into your home kitchen.
The Practical Cook 