Deconstructed Creamed Spinach

Late fall is my absolute favorite cooking season. It's an easy excuse to eat red meat and add extra cream and butter to meals to beef up for the winter ahead. Here is a super easy way to really impress whom ever you're cooking for.

If you try this recipe, please let me know how it worked for you.

Deconstructed Creamed Spinach
Spinach Ingredients
3 Lemon slices
3 garlic Garlic
1 bag of Spinach
3 tbs butter
Sprinkle of nutmeg

Prep
Place lemon, garlic, 1/2 the butter and spinach in deep frying pan (wok style is ideal) and cover with water, boil until soft, adding remaining butter half once the water has started to evaporate. Drain and mix in nutmeg.

Cream Ingredients
For the cream, you'll be making a savory whipped cream to serve on top
Heavy whipping cream
2 tbsp Capers (optional, but real good)
1/2 tsp lemon zest

Prep
Mix whipping cream with an electric mixer until self-standing peaks form.
With a plastic spatula or wooden spoon fold in capers and lemon zest.
To serve, remove lemon slices and reserve for garnish. Plate spinach and add dollops of cream on top. Decoratively sprinkle nutmeg or place lemon slice on plate, for example laying gently on top of dollops.

Seen here with roast pork and hand cut fries.



Not the fanciest picture but you can see how fluffy the dish is.