• Erik Hassy

Creamed spinach with cheese

Every time I think of creamed spinach , I either think of meals at the House of Prime Rib in SF where they serve it as a side dish along with their main courses or holiday meals with my family. Spinach can be served in a variety of ways which is a why it is a favorite in my kitchen as my girlfriend and I love to pair it with different types of dishes. With this recipe, we normally pair it along a beef course like steaks, prime rib or a roast. But the beauty of this dish is that it can also go with fish, poultry or lamb. Even if you don't eat meat, you can add something like mushrooms or pasta to turn it into a main course. Either way this dish is excellent all year round. Serves 6-8.


40 oz fresh spinach

1 Tsp olive oil

1 1/4 cups heavy cream

1/4 cup butter

2 1/2 Tbsp minced garlic

1/4 cup white onion, minced

6 slices of provolone cheese

1/2 cup of grated parmesan cheese

dash of nutmeg

dash of cayenne pepper

garlic salt to taste

freshly ground pepper to taste


1: In a large skillet, oil the pan and over medium high heat, wilt the spinach in batches. Squeeze out the excess liquid in a colander. Reserve spinach in a bowl.

2: Melt the butter in the same skillet. Add garlic and onion and cook for 5 min while stirring frequently.

3: Add the spinach and stir in the heavy cream. Tear the Provolone into pieces and stir into the spinach mixture until melted

4: Add the parmesan cheese until its melted and thick. Season with a dash of nutmeg and a dash of cayenne pepper.

5: Add garlic salt & pepper to taste and serve.

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