A long time ago, we used to go to Detroit for dinner at the famous Joe Muirs Seafood Restaurant. It has moved to a great location in the RenCen overlooking the Detroit River and Windsor, my hometown!
My side dish was always the creamed spinach which went very well with a steak. And…its still on the menu after over 90 years!
Since we had an excess of spinach I decided to use it before it went bad and opted for this recipe from Tyler Florence of Food Network. One thing cooks know is that what seems like a lot of spinach does not make much once it is cooked It says the recipe makes 6 to 8 servings. I ended up with 4 healthy servings. Then again I love creamed spinach. Its the perfect side dish!
Extra-virgin olive oil
1 tablespoon unsalted butter
1 onion, minced
2 garlic cloves, minced
2 pounds fresh baby spinach, stemmed
1/2 cup heavy cream
1/2 teaspoon grated fresh nutmeg
Sea salt and freshly ground black pepper
1/4 cup Parmesan cheese
Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Toss in the Parmesan cheese. Season with salt and pepper and serve hot.