Friday, April 17, 2009
Tangy Creamed Spinach
Of course, then I had to figure out the "Florentine" part of the eggs Florentine. I decided to go with a sort of faux creamed spinach with a poached egg on top, and no hollandaise. The creamed spinach was killer, and I'll make it again and again. I did miss the hollandaise, though, so next year I'll either have to work that out OR I'll make the creamed spinach a littler wetter, pile it into a broiler pan with a couple of indentations for the eggs to nestle in, and bake the eggs right on top with some parmesan and a little cream...We'll see.
In a large saute pan over medium heat, melt a tablespoon or so of butter and saute one small onion, finely diced, with 2 cloves of minced garlic until everything is soft and translucent. Stir in 16 ounces thawed and drained frozen spinach, and one crumbled beef boullion cube. Stir in 8 ounces sour cream, 1/4 cup parmesan (or more to taste), salt, pepper and garlic powder to taste.
This keeps well and is a good base for eggs florentine, or as a side dish or as a stuffing for fish fillets, etc...