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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I love creamed spinach, and I have made it many different ways, milk, cream, cream cheese, yogurt, etc. Well I had a little leftover ricotta one night and thought why not. Now, you can easily alter the amounts in this dish. Some people may want theirs more creamy, whereas I like a little less creamy, more garlic and onion or less, but this is based on my taste. Ingredients:
2 (7 ounce) bags baby spinach |
1/2 cup ricotta cheese |
2 tablespoons heavy cream |
2 tablespoons parmesan cheese |
1 small onion (cut in half and thin sliced) |
2 teaspoons minced garlic |
1 teaspoon olive oil |
1 pinch nutmeg |
salt |
garlic |
Directions:
1. Spinach - In a large saute pan, heat to medium heat and add the olive oil. Saute the shallot and garlic until tender, just a couple of minutes. Then add in the spinach. I know if looks like a lot, but it reduces very quickly. Just cook until all the spinach is wilted.
2. Sauce - As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy.
3. Finish - Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through.
4. Serve - Plate up and enjoy. A little bit lighter version, but a great flavor with the onion and garlic.
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