Christine and Sharmila, co-founders of Galavante, hail from Chicago and consider it their Sweet Home. They enjoy visiting family and visiting their favorite spots, such as Le Colonial and any restaurant serving warm spinach dip or authentic Mexican food. Chicago is known for its fantastic food scene, with renowned chefs like Rick Bayless and Grant Achatz leading the way. Despite having over 20 Michelin-rated restaurants, the food scene is still comforting and welcoming, just like a slice of deep-dish pizza. When bringing the flavors of Chicago home, do not be afraid to mix comfort foods with a modern twist. Here is how to make the perfect Creamed Spinach.
Creamed Spinach Recipe
Would you like some more spinach? Of course! The people of the windy city cannot seem to get enough of their delicious leafy greens, especially when they are simmered with cream and spices.
Ingredients
2 pounds of baby spinach
1 medium Spanish onion, diced
2 tablespoons unsalted butter
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
Procedure
Add spinach to a pot of boiling salted water and cook for 2 minutes. Drain and press to remove as much water as possible. Finely chop the cooked spinach and set aside.
Melt butter in a large skillet and add the onions and garlic. Cook until translucent, about 2 minutes. Add the spinach and cook until all the liquid evaporates. Then, add in cream, salt, pepper, and nutmeg. Simmer gently until the cream thickens and reduces by half. Serve immediately.
