Not Mrs. Cleaver’s idea of healthy

December 1, 2008

I am not sure where the requirement to have something green on your plate came from. I am sure it was born out of the minds of June Cleaver and Mrs. Brady. I know I do not have to adhere to this archaic rule but when writing the Thanksgiving menu, there was a nagging thought in my head. “You don’t have anything greeeeen” the sing songy voice mocked. Fine, I gave into Mrs. Cleaver and put creamed spinach on the menu. I had something green alright but it was bathing in a sauce of creamy goodness and topped with crispy shallots. Not your mother’s idea of fulfilling the healthy requirement but so good.

Creamed Spinach

Recipe courtesy of my tv boyfriend Tyler Florence. Tyler if you are reading you are on my 5 people list. Wink wink.misc-012a

Ingredients

  • 3 pounds spinach
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, lightly smashed
  • 3/4 cup heavy cream
  • 1 teaspoon freshly ground nutmeg
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper

Directions

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

Crispy Shallots

  • Vegetable oil, for frying
  • 2 large shallots, thinly sliced
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Directions

To prepare the shallots: Fill a deep saucepan with about 2 inches of vegetable oil. Heat over medium heat until a deep-fat thermometer reads 360 degrees. (Alternatively, use an electric deep-fat fryer). Toss the shallots with the flour in a large bowl, to coat. Transfer to a strainer and shake to remove the excess flour. Add the shallots to the hot oil and cook until golden

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3 Responses to “Not Mrs. Cleaver’s idea of healthy”

  1. joelen said

    Mmm – those crispy shallots are a great alternative to the usual canned fried onions. Love it and way to go getting something green and yummy on your plate!

  2. Kira said

    My inner voice said that about my TG menu too! So I added some stir-fried green beans with prosciutto. I think almost every side dish had some meat in it!

  3. Lindsay said

    So wait…you can’t stand the thought of creamed corn….but you love creamed spinach???

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