Creamed Spinach

Popeye never had it so good - creamed spinach from the Butcher Shop's chef Simpson Hughes.

Creamed Spinach

Serves 8-10

3 lbs. frozen or fresh chopped spinach

1/2 cup diced yellow onions

1/4 cup butter

1/2 cup all-purpose flour

3 T. sugar

3 cups half-and-half

1 T. garlic powder

1 T. black pepper (fine grind)

2/3 cup shredded pepper jack cheese

1 cup shredded cheddar cheese

1 T. table salt

Parmesan cheese topping

Cook fresh spinach or warm frozen spinach and drain off water. Sauté onions in half of the butter. Add cream, sugar, and seasonings. In a separate pan make roux with remaining butter and flour. Add cheese to onion mixture. Bring to an easy boil and thicken with the roux. Remove from heat. Add spinach and stir until blended well. Separate into individual bowls. Sprinkle with shredded Parmesan cheese. May be reheated in oven or microwave.

Edit ModuleShow Tags

Most Popular

Edit ModuleShow Tags

Related Stories

Ching’s Hot Wings

June 1, 2015 11:22 AM

The Faces of Memphis BBQ: Bobby Ellis

May 1, 2015 12:00 PM

Chef Erling Jensen Is Streamlining Fine Dining

May 1, 2015 12:00 AM

Add your comment:
Edit Module


Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module

Related Articles

Edit ModuleShow Tags
Edit ModuleShow TagsEdit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags