Creamed Spinach

  • 4 Tbsp minced shallots
  • 4 Tbsp butter
  • 1 lb frozen, chopped spinach
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp salt
  • 1 cup heavy cream
  • 1/3 tsp ground nutmeg

Using a medium sauce pan, gently saute the shallots in the butter, until translucent.  Be careful not to brown the shallots.  Add the thawed spinach, salt and pepper, and stir over medium heat until the liquid has evaporated and the spinach is almost dry.

Pour the heavy cream over the spinach, sprinkle the nutmeg on top and  continue to stir until the cream is reduced to 1/2 of the original volume.  This should take about 10 minutes.  The spinach will look creamy but not watery.  It will softly hold its shape on the plate.  Salt and pepper to taste.

This is a perfect side dish for your holiday turkey, ham or prime rib dinner.

This recipe was contributed by Chef Linda Kittler of Kenwood Vineyards and of course she recommends the Kenwood Massara Merlot to accompany this luscious side dish.

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