Features

Fall Recipes: Gerard Pozzi’s Creamed Garlic Spinach

By Gerard Pozzi ’18

Ingredients:

20 oz. fresh spinach
3 tbsp. salted butter
1 tbsp. minced garlic (I prefer using whole cloves, but minced is what the recipe calls for)
1 tbsp. all-purpose flour
3/4 cup heavy cream
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper

Directions:

1. Wash spinach and put it in a pot with a little salted water.
2. Cook the spinach for about two minutes.
3. Strain spinach and put it back in the pot.
4. Melt butter in a medium sauté pan.
5. Add garlic and cook until it’s soft.
6. Add flour and whisk under medium heat.
7. Whisk until mixture is smooth and add it to spinach pot.
8. Gradually add heavy cream and mix it into the spinach.
9. Add nutmeg, salt and pepper.
10. Enjoy!

If you like this recipe, feel free to check out my blog at www.scrumptiouswords. wordpress.com.

No comments yet.

All Features