Creamed Spinach

Plan Z Phase: This is a Z2 (ZReduction) recipe. This won’t taste as gooey and rich as the restaurant creamed spinach that is full of cream cheese and parmesan but it’s really so close that you won’t feel like you are suffering. Serve with a small steak and the roasted onion strings and you’ll feel like you are in the steakhouse.  This will likely eat up your cream allotment for the day. When I serve this to myself I let the cream stay in the pan so I can still have cream in my coffee.

Serving Size: Serves 4

Ingredients:

• 1/2 cup of heavy cream
• 10 oz box of frozen, chopped spinach, thawed
• 3 tsp of minced garlic (jar garlic will work fine)
• ¼ tsp of grated nutmeg
• Sea salt and pepper to taste

Instructions:

In a small sauce pan add the cream and garlic. Heat it but do not boil.

To thaw your spinach let it sit on the counter until fairly soft. Then break it up and put it on paper towels. You want to get some of the moisture out.  Put paper towels on top and squish them down to get out as much moisture as you can. Don’t get too picky about this. Just squish some out.  The rest will become part of your sauce.

Add the spinach to the warm cream mixture.  Cook until it’s all broken up. Add salt and pepper and nutmeg.

Let it simmer for up to 15 minutes. Make sure you don’t run out of liquid in the mixture but depending on how much moisture there is in your spinach it should be fine.  Cooking it this long ensures the spinach is fully cooked and the sauce has had time to permeate.  The garlic flavor and the nutmeg should both be prominent.

Creamed spinach never looks very exciting so don’t let the photo throw you off. I serve this in a small bowl so the juices don’t run into my steak.

Enjoy!

Cheers,