Southern Creamed Spinach Southern Fatty Add shallots and cook until softened, about 3 5 minutes. add garlic and sauté for another minute. toss drained spinach back into the pan. mix in cream and combine. cook for 30 seconds to warm. tear gouda into pieces and add. stir until melted. stir in parmesan to melt. add nutmeg, salt, pepper pinches. Melt the butter in a large nonstick skillet over medium low. cook the butter, undisturbed, until it just starts to brown. step 2. then stir in the onion, garlic, salt, pepper, and nutmeg. cook, stirring often, until the onion is tender and translucent. increase the heat to medium and stir in the spinach.
Southern Creamed Spinach Southern Fatty Drain the spinach and remove any excess water. in a skillet over medium high heat, melt the butter or ghee. add the shallot and cook until it starts to soften and get a little caramelized. once the onions are almost done, add in the garlic and let it cook a few more minutes, making sure not to let the garlic burn. Instructions. in a large nonstick skillet, melt butter over medium heat. add onion and cook for 3 minutes to soften. add flour. cook and stir for 1 minute. slowly stir in the half and half. cook until mixture starts to simmer. turn heat down some and add in cream cheese, salt, pepper, and garlic salt. Sauté the onions on medium heat until they are translucent. add the minced garlic and stir. while they are cooking, drain the thawed chopped spinach. i like to press on it to squeeze out excess moisture. next, combine the spinach with the onions in the saucepan. add the cream of mushroom soup, milk, and nutmeg. Bring butter and whipping cream to a boil over medium high heat; reduce heat to medium, and cook, stirring often, 15 minutes or until thickened. stir in parmesan cheese and next 3 ingredients. add shredded spinach, and cook over low heat, stirring often, until wilted. spoon over grits or cornbread; sprinkle with pine nuts.
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