Tuesday, December 7, 2010
Creamy Sautéed Spinach with Garlic and Parmesan
This is a staple in my home and I make at least a batch per week. The first time I tried it was at my sister-in-laws when it was served as a dreamy side for steak. Since that time, I have learned it goes great on Grilled Pizza, as a "stuffing" for mild fish such as flounder and even stirred into some eggs or pasta. Really, this stuff can used to add a new dimension of creaminess and flavor to so many dishes and it's got some serious nutrient power as well.
1 lb frozen, chopped spinach
1.5 tbsp extra virgin olive oil
6 cloves garlic, roughly chopped
1/2 cup water
1/3 cup freshly grated parmesan cheese
1 - Place spinach, olive oil and garlic in sautee pan that has a lid over medium-high heat. Saute until defrosted, adding water if needed to keep from sticking.
2 - Add remaining water and place lid on pan. Reduce heat to med-low.
3 - Check every so often to make sure this is not sticking (or worse, burining!). When spinach is creamy and soft but not so overcooked that it is brown, grate cheese over it and stir to incorporate.
That's it! Now it's ready to use as a recipe enhancer.