There are two types of people in the world: people who love creamed spinach and people who haven’t had good creamed spinach yet. Fortunately, I fall into the former and plan to convert everyone into the latter.
That’s because good creamed spinach is nothing like the spinach you find wilting in a buffet tray. Good creamed spinach is pure luxury for your taste buds. It’s tender cooked spinach swathed in a gentle sauce of aromatics and fresh spices, with just enough creamy half-and-half and grated Parmesan cheese to hold the leaves together in an irresistibly savory sauce.
Good creamed spinach is a life-changing revelation. Here’s how to make it so you won’t have to reserve it for steakhouse dinners and holiday feasts.