If you like creamed spinach you know how good it tastes, trying to make it LOOK appealing is something else entirely..... :)
And if you don't like it, you'll probably want to skip this post entirely..... :p
This version is my favorite, it's very similar to the kind served at Ruth Chris' Steak House; perfect with grilled steaks, roast chicken, or roasted meats. But it's also vegetarian friendly.
Like many cooks I usually add a little fresh nutmeg to most cooked spinach dishes and this one is no exception. But I also add minced shallot, a bay leaf and one whole clove to lend an interesting nuance to the usually plain tasting dish.
I like to serve it in individual au gratin dishes for neater serving on the plate. Sometimes I sprinkle with finely grated Parmesan and place under the broiler.
The broiled cheese finish firms it up a bit for those who may be squeamish about the texture of plain creamed spinach.
If you would like a printable copy of the recipe, please click HERE.
If you're still with me... thank you for stopping by today!