My husband loves creamed spinach. I for some reason have never been very successful in making this dish for him. But I asked my mother in law about how she does it, gave it a try and I was much more successful. Add some BBQ baby back ribs and you have an awesome meal.
I started the Springdell Baby Back ribs, from this weeks meat add on, in a crockpot. Simply mix one bottle of your favorite BBQ sauce with one onion or some fresh garlic, add a dash of local honey if you like to sweeten them up. Stir that with 1/2 cup of water and add the ribs, making sure the ribs are completely covered with sauce.
Cook them on low for 8 hours, they will fall off the bone!
Here is what you need for the creamed spinach:
- 2 Tablespoons of butter
- 1 Tablespoon of oil
- 2 Tablespoons of minced garlic
- 2 Bags of spinach
- Salt
- Pepper
- Fresh nutmeg
- 1/4 cup of heavy cream
- 3 Tablespoons of cream cheese
Start with 2 Tablespoons of Amish roll butter in the pan.
Melt the butter and add the oil and garlic.
It will become toasty and fragrant. Add one of the bags of spinach. I know, two bags of spinach seems like a lot but it really shrinks down in the pan.
When it starts to cook down, add 1/2 of the second bag into the spinach.
Add the heavy cream and let it cook down so the liquid in the pan is thick and bubbly, and reduced to about 1/2.
Add the cream cheese and the rest of the spinach.
Take the ribs out of the crockpot and slather them with a bit more fresh sauce.
Enjoy!
