Cheesy Creamed Spinach with Parmesan Cheese

Serves 4 in about 30 minutes. A stove recipe built around half and garlic.

Ingredients

• 16-ounces fresh baby spinach (see notes)
• 3 tablespoons unsalted butter
• ¼ cup minced sweet onion (2-oz)
• 1 cup half and half (or heavy cream)
• 1 tablespoon minced garlic
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 4 slices provolone cheese (3-oz) or use shredded
• ⅓ cup shredded parmesan cheese

Method

1. Warm a large skillet over a lively medium heat. Stir in spinach; cook and stir until wilted.
2. Drain the spinach in a sieve set in a bowl to catch the liquid. Press out as much of the liquid as possible. keep it nearby.
3. Tip in the butter and onion to the skillet over a medium flame. Simmer for about 5 minutes, while stirring now and then, until tender.
4. Stir in the garlic, salt, and pepper, and cook for a instant.
5. Stir in the drained spinach back into the skillet and stir well to combine.
6. Mix in the half and half. Leave it to it heat through.
7. Stir in the provolone cheese in small pieces to the spinach mixture. Mix until cheese is melted.
8. Mix in the Parmesan cheese. Continue to cook and stir until desired thickness.
9. Plate hot.

More side dishes ideas are in the side dishes collection.