Creamed Spinach with Blue Cheese

Ingredients

1 1/2 tablespoons olive oil
1 cup finely chopped yellow onion
3 garlic cloves, coarsely chopped
1 pound fresh spinach leaves
3/4 cup heavy cream
2 ounces Maytag blue cheese

Salt and freshly ground black pepper

1 tablespoon olive oil
1 cup finely chopped brown onion
3 garlic cloves, coarsely chopped
500g fresh spinach leaves
3/4 cup thickened cream
60g blue cheese

Salt and freshly ground black pepper

Directions

PREP TIME
20
MINS
COOKING TIME
10
MINS
Serves
4
Make-Ahead:
The spinach can be sautéed and strained up to 4 hours ahead, cooled, covered, and refrigerate.
Make-Ahead:
The spinach can be sautéed and strained up to 4 hours ahead, cooled, covered, and refrigerated.

Heat a large heavy sauté pan over medium-high heat. Add the oil, then add the onions and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach, 1 handful at a time, and sauté just until the spinach wilts, about 3 minutes. Transfer the spinach to a sieve and press to exude the excess liquid.

Bring the cream to a boil in the same sauté pan over high heat. Add the spinach and toss to coat, cooking until the spinach is heated through. Remove the pan from the heat. 

Coarsely crumble the blue cheese over the spinach and toss to coat. Season to taste with salt and pepper and serve.

Heat a large heavy sauté pan over medium-high heat. Add the oil, then add the onions and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach, 1 handful at a time, and sauté just until the spinach wilts, about 3 minutes. Transfer the spinach to a sieve and press to exude the excess liquid.

Bring the cream to a boil in the same pan over high heat. Add the spinach and toss to coat, cooking until the spinach is heated through. Remove the pan from the heat.

Coarsely crumble the blue cheese over the spinach and toss to coat. Season to taste with salt and pepper and serve