If you've ever been to Morton's you'll know how wickedly sick their creamed spinach is, squeezing several gallons of whole cream and butter into a few leaves of Popeye's favorite green. I recently stumbled across the not-very-secret recipe, which has been a major boost to my non-carb diet, and have been tweaking it a little for Atkins compliance.
Ingredients (4 servings)
1/4 cup unsalted butter 1/2 cup minced yellow onion 1 tablespoons minced garlic 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg (key!) 2 cups half-and-half 1 1/2 pounds chopped frozen spinach, thawed and squeezed dry 1/4 cup freshly grated Parmesan cheese
Whip it up...
Interestingly enough, frozen spinach is the trick here - the fresh version just doesn't cut the mustard for some reason. But don't hold back on the quantity, since once it's thawed, drained and coaxed into the pan, it cooks down to a fraction of the original amount.
Melt the butter in a pan, and add the onion and garlic to saute for a few minutes. Add the salt, pepper and nutmeg. Morton's uses flour at the this stage, but we're going to step that non-Atkins component and move straight ahead.
Add the half-and-half and simmer lovingly, piling on the spinach when you feel the time is right. Once the greens look like they're ready to talk, take down the heat and add the Parmesan cheese. As an alternative, you can also use blue cheese for a distinctive flavor.
It takes about 10 minutes front to back, and doesn't taste like there's 50 grams of fat hiding in there. Serve with steak or lamb, or by itself whenever you get the urge to gorge on pizza and ice cream.