Yield: Yields 2 cups.
This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyère, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.
Spinach blanches in a flash. All it needs is a minute in boiling water.
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A great creamed spinach recipe! Because there’s no garlic, only green onion, the spinach taste and the cream comes through beautifully. It’s not bland, not sharp, but flavordul, balanced and just right. I’ll be making this recipe again, definitely!
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