Creamed spinach makes a perfect accompaniment to grilled chicken, pork or beef and is super easy to prepare, especially with this delicious slow-cooker recipe.
As a kid, creamed spinach was a dish that I looked forward to, but it seemed like we only had it on rare occasions, like Thanksgiving, where my mom would stand at the stove-top stirring and stirring and stirring to incorporate all the ingredients.
Here’s my hands-free take on her scrumptious side dish.
2 (10 oz.) packages frozen spinach, thawed and drained & squeezed to remove excess water
1 1/2 cups cottage cheese (or half cottage cheese, half ricotta cheese)
1/2 cup parmesan cheese, grated
1 cup American or Cheddar cheese, grated
3 eggs, beaten
1/4 cup (1/2 stick) unsalted butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
Lightly grease the slow cooker. Add spinach, cottage cheese, parmesan cheese, american cheese and beaten eggs, stirring to incorporate them.
Sprinkle the flour, salt, pepper and nutmeg over the top, then stir again to incorporate them into the spinach mixture. Add the cubed butter pieces, stir lightly to sink them into the spinach, then cook on high for about 2 hours.
Lightly season with salt and pepper again (to your taste preference) just prior to serving.