Cook the Issue 2010: Creamed spinach - FineCooking.com
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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Creamed spinach

By Pielove, member

January 12th, 2011 in Gallery

My mom has been asking when I am going to make the creamed spinach, so here it is!  (hi mom!)  Of course, mother knows best-- this is really tasty.  liamsaunt is right, it is really rich, so it is good served with plainer fare-- we had it with pork chops with pickled fennel.  The creamed spinach is really easy to make-- the hardest part is getting the grit out of the spinach.  I will have to make this again when mom comes to visit-- just to make up for the creamed brussels sprouts on toast, haha!

Recipe Used: Classic Creamed Spinach

posted in: Gallery, Cook the issue 2010
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