| There are several recipes on my site which are here, in large part, simply because I feel I should offer a full and well rounded website complete with new things, but also some old classics. There are very few quick and simple side dishes are as classic as "creamed spinach".|
Creamed spinach, at its core, is little more than "cream" and "spinach". A large bag of spinach is mostly air, followed by a lot of water and then ... the rest of it. 2 full lbs of spinach will LOOK like a lot, but when it's cooked and the air is removed and all the water evaporates, it shrivels into a small creamy mound of yum! One COULD just take a large pot full of cream, add the spinach with a bit of salt and pepper, then cook it until it's reduced, the cream thick and the entire concoction is coated with a viscous cream. This is quick, easy and delicious, while also being somewhat one dimensional and a little lacking in vibrancy.
I'm going to suggest a few extra steps, but these will give us a slightly sweeter taste, with more developed flavors and a MUCH brighter green color ... creating a far more attractive side dish!
Random Note: I SO badly wanted to add bacon bits to this, but ... I decided to go minimalist. I also was feeling a bit bacon'ed out, if you can believe it! If you happen to trip, while walking through the kitchen carrying bacon bits, and a few are flung into the mix while it cooks ... go ahead and leave them there. They'd be delicious!