Nutmeg makes this dish of spinach steamed and blended into a creamy sauce a little more enticing. Great for a side dish with the roast!
Altered ingredient amounts. Four stars as written, Five stars with a few changes, as others also suggested. 1. Saute a small onion in butter until very soft. 2. Saute a couple of cloves of garlic after the onion. Add the onion and garlic to the cream sauce. 3. Add 1/4 cup cream and 1 tsp flour to the recommended cream, and wisk this together. This will make the cream sauce thicker. 4. Reduce the nutmeg just a bit- you can always add more. - 29 Sep 2008
Altered ingredient amounts. Good recipe with some changes. Original recipe is soupy. Add 1/4 cup more heavy cream and 1 tablespoon of flour to cream sauce. This will thicken it up. If you aren't a huge nutmeg fan, half the recipe amount. - 29 Sep 2008
Altered ingredient amounts. I sauteed a small onion and 2 cloved of garlic in 1 Tbsp of butter until soft. Then added the seasoning and spinach. I sauteed that just a minute to warm the spinach. I added just a touch under 1/2 cup cream (that's all I had). It turned out GREAT! I'm the only one in my house who like spinach and it was gone in two meals. - 29 Sep 2008