RE:RichardCrystal
The dark leafy greens are a perfect match for a well-marbled beefsteak.
Similar to the tannins in red wine. I think the addition of cream makes the spinach a more luxurious side befitting an upscale restaurant. Many Americans need lots of butter and cream on green vegetables!
I made this last night, while reading the next installment in Pioneer Woman's Black Heels to Tractor Wheels Saga. I really did enjoy the recipe, but it seemed something was missing. I think next time I will add some cheese as many of you suggested. Not much, just a bit. I can't leave recipes alone either.
This looks incredibly good. But... knowing me and how I just can't leave a recipe alone... I'm wondering how some freshly grated parmigiano reggiano and a tad bit of nutmeg would be... hmmmm....
His,
Mrs. U
I've never been tempted by creamed spinach because the spinach always looked too mushy. This one is calling to me.
It's almost as good looking at it as eating it! I have just one place for you to get yer shallots - www.penzeys.com. I use them when I can't get the real thing, and trust me, it all works!
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