What do you like about your mother, father, or grandparents cooking? Are there scents that take you back to moments you shared while preparing a certain meal? Do you wish you could have a taste of that dish? Maybe wish the recipe would have been passed on and you would be rushing to the kitchen to prepare it right now?
I miss a vegetable side dish my mother used to prepare. Made with bitter leafy greens, which she sweetened with milk and a loving heap of peanut butter. Who would have thought right? Peanut butter greens! But the result was creamy, nutty, and just sweet enough to trick us, kids, into eating our veg without the need for ‘eat your greens’ lectures.
As I grow older and realize that I cannot fight against the effects of what goes into my mouth. I have taken to more often surrendering my carbs for a side of greens instead. But my rebellious streak lives on in this creamy spinach with parmesan as you will tell from the use of the cream.
Creamy Spinach With Parmesan Ingredients
Cream: I used heavy cream.
Cheese: If you do not have any parmesan, you could use Grana Padano or Parmigiano Reggiano.
Spinach: While frozen spinach could be an option, I preferred the texture of the fresh spinach.
Brown butter: In case you do not have your own homemade batch of brown butter, you can use this recipe to make some.
Nutmeg: I wish I could offer a substitute for this but sadly, it would be super delicious if you do not skimp on the nutmeg.
To finish the dish, you could stir in a teaspoon of browned butter.
For days when you are feeling less creamy, you could prepare the same recipe and omit the cream and parmesan. Here is how you would prepare it:
1. Sauté the onions in the brown butter until soft and light brown
2. Toss in the already boiled spinach, (with a little of the water squeezed out) and sprinkle salt to taste. Only cook the spinach for 1-2 minutes and not more.
3. Finish with a teeny knob of brown butter stirred through.
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Other Mouthwatering Spinach Recipes for Packed Lunch or Busy Weekday
Spinach and Ricotta Puff Pastry
A simple flaky puff pastry delight filled with spinach, ricotta, Parmigiano Reggiano, and mozzarella.
Creamy spinach with parmesan
(+15 rating, 3 votes)
Loading...Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good, ready in under 10 minutes.
Ingredients
- 350g baby spinach
- 30g Brown butter plus more for serving
- 1 1/2 tbsp finely diced white/red onion
- 180 heavy cream
- 1/4tsp salt
- A pinch of nutmeg
- 55g Parmesan plus more for serving
- Freshly ground black pepper
Instructions
Remove the stems from the spinach leaves and thoroughly wash.
Bring water to a boil and toss the spinach leaves in, continuously stir or turn them in the hot water for 1 minute then drain and leave to cool.
Squeeze out as much water as you can from the spinach (reserve this water for later). Roll the spinach into a ball and roughly chop
Heat a non-stick pan over medium heat, melt the brown butter and add in the finely chopped onions to sauté until soft and light brown.
Add in the spinach and stir through the onion and butter. Pour the cream over the spinach and stir, sprinkle in the salt. Finally, add in the parmesan and taste for salt, if need be, add more now.
Finish the dish by stirring in a knob of brown butter, a pinch of nutmeg, and a sprinkle of parmesan over the spinach
Serve hot.
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