Not your ordinary spinach, this, but rather a creamy garlicky cheesy goodness that enrobes lightly sauteed fresh spinach.
Husband Jim grew up having to eat and hating spinach -- it was from a can, it was cooked even more and the resulting dish bore no more resemblance to spinach that a fish stick does to sea bass!
Slowly but surely over the years, he has realized that spinach can be good. Fresh spinach in salads. They're a good green and crunchy fresh spinach makes a good salad. (That was the first baby step).
Then oh, so very lightly sauteed in a little bit of olive oil and lots of garlic. Just until it wilts a tad. (That was the giant step)
And then that steak house classic - creamed spinach. Fresh spinach, sauteed every so lightly in olive oil with a hint of garlic. Then set aside while you melt butter, add a bit of flour and then milk (or cream if you must -- we must!) until it gets thick. Add just a hint of grated nutmeg -- there is something about cooked greens and nutmeg that just goes together. Add the spinach and pour it all into a gratin dish -- we like individual ones -- sprinkle with a bit of grated Parmesan and pop it into the oven until it is hot, bubbly and the cheese is melted.
And it goes as perfectly with a grilled pork chop with a cranberry, port, rosemary sauce as it would a steakhouse steak!
It's Friday -- time for Foodie Friday so please visit Michael at Designs by Gollum to see what everyone has been cooking up this week!