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Parmesan-Crusted Creamed Spinach

Source: Burt Wolf's Local Flavors, Chicago
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
Recipe courtesy of Executive Chef Bob Martin
Wildfire, Chicago, Illinois
Three 10-ounce boxes chopped frozen spinach
5 tablespoons salted butter
1 small onion, minced
2 cloves garlic, minced
Pinch ground nutmeg
1 cup heavy cream
3/4 cup grated parmesan cheese
Salt and freshly ground black pepper
1 cup fresh bread crumbs
Preheat the oven to 450 degrees F. Defrost the spinach and squeeze out the excess liquid. Set aside.

In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion and sauté for 5 minutes. Add the garlic and nutmeg and cook for 1 minute. Pour in the heavy cream, reduce the heat to medium low and simmer the mixture until it is reduced by half. Keep an eye on the cream as it reduces to prevent it from boiling over. The reduced cream will be very thick and turn a buttery yellow color when ready. Add a 1/4 cup of the cheese and stir constantly until it has completely melted. Remove the frying pan from the heat and add the spinach. Season to taste with the salt and pepper. Pour the spinach mixture into a baking dish with a 5-cup capacity.

In a small frying pan, melt the remaining 2 tablespoons of butter. In a mixing bowl, pour the melted butter over the breadcrumbs and toss until the bread is thoroughly coated. Sprinkle the buttered crumbs over the spinach then sprinkle on the remaining 1/2 cup of cheese.

Bake the creamed spinach for about 10 minutes, or until the cheese has melted and becomes golden brown. Serve hot.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 589
Fat. Total: 44g
Fiber: 8g
Carbohydrates, Total: 33g
Sodium: 909mg
% Cal. from Fat: 67%
Cholesterol: 135mg
Protein: 19g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Susan Reviewed: 12/17/2009
Absolutely to die for delicious!!!
Wanted to make something new for a change and came across this recipe. It was pretty easy to make. I needed to prepare it the day before serving and it still tasted wonderful when I baked it the next day. I wonder if it could be even better if it is baked immediately. I got rave reviews from my dinner guests and will make this again and again!!!!
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