Ron’s Bistro Creamed Spinach

Click on pic to enlarge

.5 lb. ground beef
4 oz can of mushroom bits (drained)
10 oz fresh baby spinach
1 TBSP olive oil
¼ onion chopped
1 clove garlic coarsely minced
1/8 cup milk
1/8 cup heavy cream
1 oz cream cheese
1 TBSP sour cream
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated Parmesan

(You can also add a little fresh dill on top)

In large pot of boiling water, cook spinach for 30 seconds. Drain and run cold water on it to stop the cooking.
When cool enough to handle, drain, and squeeze out as much excess water as possible.
In the pot add olive oil add the chopped onion and sauté 3 minutes, add the mushrooms and sauté 4 minutes.
Add the ground beef and season, drain off beef juices
Add the spinach and the garlic.
In a separate small pan add milk, heavy cream, sour cream and cream cheese. Simmer slowly until cream cheese is melted. Add the cream to the dish.
Season with salt, pepper, and a pinch of cayenne.
Combine all.
Top with grated Parmesan.

Note: I would use a dutch oven with tall sides. This is a lot of mixing for a shallow fry pan.

Serves 2

As of 1/9/23

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