VCE: Creamed Spinach With Toast

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* Exported from MasterCook *

 

Creamed Spinach With Toast

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 419

Serving Size : 2 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup cream -- up to 1/2

1 garlic clove -- smashed

1 large spinach bunch

preferably small leaves -- stems removed

2 teaspoons butter

Salt and freshly milled white pepper

Grated nutmeg

2 pieces thin white or wheat toast -- cut into triangles

OR toasted levain bread

 

Serves 2

 

This smooth and soothing old-fashioned dish is one to enjoy once in a

while. Use any leftover spinach in an omelet or scrambled eggs.

 

Heat the cream with the garlic until fine bubbles form on the surface, then

turn off the heat and set aside. Cook the spinach as described in Cooked

Spinach (see separate recipe) . Rinse, then squeeze out the excess water

and finely chop. Melt the butter in a skillet, add the spinach, and cook

until the pan is dry. Pour the cream through a strainer directly into the

pan and simmer until it thickens slightly. Taste for salt and season with

pepper and a few scrapings of nutmeg. Set the toast on plates and mound

the spinach over them.

 

 

 

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