Creamed Spinach Alfredo...Oh, baby!


(Stickin' with mammoth) #1

This is just insanely good. You can make it like a sauce and pour it over things or make it thick and serve it on the side. It’s freakin’ awesome with buffalo wings–the more buffaloey, the better.

Creamed Spinach Alfredo

2 T. butter
1 C. minced sweet yellow onion
1 T. minced fresh garlic
1/4 t. fresh cracked black pepper
1/2 t. sea salt
1 T. cornstarch or equivalent strength thickener
1 1/4 C. heavy cream
16 oz frozen spinach
3/4 C. grated Parmesan

In a (minimum 3 quart) saucepan, saute the onion in the butter until golden.
Add garlic and stir until lightly browned and pungent.
Add pepper, salt, and cornstarch and mix very well.
Pour in cream and stir until you can feel it thickening up.
Add frozen spinach (ice chunks and all) and stir until thawed and incorporated.
At this point, you can add more cream if you want it thinner.
Add Parmesan and stir until melted.
Om, nom, nom.

Notes: I like it spicy so feel free to reduce the spices and onion to your comfort level. Don’t be afraid to use the cheap Parm in the plastic shaker and add a little more…like twice the cheese. Oh, baby!


(Karla Middendorf) #2

creamed spinach is one of my favorites. Can’t wait to try your version.


(paul willson) #3

It looks really delicious.