Pimento Creamed Spinach | It’s award season so you know what that means? Time for some new faces and some old ones to reclaim the spotlight. In this case, it’s the latter. This is the Christian Slater of creamed spinach. We wanted to resurrect the career of the same ole’ spinach recipe, so in true Mytartare fashion, we gave it a kick in the butt with some of our favorite ingredients. Drum roll please…first down the red carpet is…horseradish. A very popular spicy condiment, especially in Poland. Next down the carpet…pimento peppers. Our short and sweet little introvert pepper that’s married to pimiento cheese. And finally…nutmeg. The spice so in-demand the Dutch traded away the island of Manhattan to get their hands on her homeland (that’s true by the way). With all these three in the same pan, it’s sure to be one flavorful night!
* This is a lighter take on creamed spinach, thanks to the lemon juice.
- Butter - 1 tablespoon
- Spinach Leaves - 3 big handfuls (about 10 ounces)
- Cream - 1 cup
- Lemon Juice - 3 tablespoons
- Pimento Peppers - 2 tablespoons (about 2 ounces), canned, finely minced
- Shallot - 3 tablespoons, finely minced
- Sun-Dried Tomato - 3 tablespoons, finely minced
- Prepared Horseradish - 2 tablespoons
- Roasted Garlic - 1 tablespoon
- Nutmeg - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Sumac - ⅓ teaspoon
- Salt - ¾ teaspoon
- Nonstick Saute Pan - with cover
- Wooden Spoon
- Make sure your spinach leaves are fresh and clean.
- Juice your lemon.
- Get your spices and all your other ingredients together.
- Alright, let's do this! Melt the butter in the saute pan over medium-high heat. Let it get hot and start to bubble.
- Then toss in the shallot, sun-dried tomato and garlic with a small pinch of salt. Give it a stir and saute it all for 3 minutes.
- Now reduce the heat to medium, then go ahead and stir in the horseradish, pimentos, all the spices and another small pinch of the salt. Let it cook for about 30 seconds to thicken up.
- Then deglaze the pan with the lemon juice and stir it well.
- Toss in the spinach leaves, cover the pan, and cook the spinach until the leaves just begin to wilt - about 5 minutes.
- Remove the cover and pour in the cream. Raise the heat back to medium-high and simmer it all until it's nice and thick (or to your liking) - about 7 to 8 minutes.
- Season to taste with salt. Serve this right away and enjoy. Good work!
* Did you know that pimento peppers are also called "Sheep's Nose"? Weird.