Creamed Spinach Cheese Recipe
Delicious served with steaks or any other meat dishes and not overpowered by Mozzarella at all – It just holds the right note!
Ingredients:
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz, including a bit of stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems, and thick veins – Chopped with the knife or kitchen scissors
84 g / ml milk
84 g / ml cream
167 ml mozzarella cheese, grated – 250 ml cup heaped = 114 g mozzarella cheese
Nutmeg to taste – I like freshly grated, on the fine side of the grater
4 garlic cloves, crushed
Method:
- Add fresh cloves of garlic to the pan or wok and crush with a light sprinkling of salt. Remove setting aside.
- Add fat to the pan and when sizzling, toss in your onions and saute until translucent. Add your chopped spinach to your onions and stir-fry on low – medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
- Add your crushed garlic together with your milk and cream. Bring to a boil. Add grated mozzarella cheese, stirring constantly on high until mozzarella melts – about 30 seconds. Reduce heat and simmer, stirring until you have a smooth creamed spinach – a further 30 seconds to a minute. Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
Serve and Enjoy!