Braden Family Cookbook

Chuck Braden

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SPINACH, CREAMED             Basic

 This is a little work but worth it.  Great creamed spinach is an entrée. All else is a side dish.  This is that entrée.

 Per two persons

 1 – 1 1/2 pounds fresh spinach, washed, stems removed and finely chopped – all quite dry
1 TBSP butter
1 – 2 big cloves garlic minced or finely chopped
½ cup minced onions
2/3 cup heavy whipping cream
1 – 2 oz. Coarsely grated sharp cheddar cheese (white Vermont cheddar is best)


Heat oven to 375 degrees.  Lightly butter a container to cook the spinach in, in the oven, you figure this out.  Melt the rest of the butter in a large sauté pan or giant cask iron container and add the onions, season with salt and pepper and cook for a few minutes until the onions are soft.  Crank up to really high heat, add spinach and sauté for 3 –4 minutes.  If too much liquid results, remove a little with a paper towel.  Add garlic and cream and simmer for 5 –6 minutes.  Remove mixture to the buttered dish and top with cheddar cheese, place in oven for about 5 – 6 minutes till heated through, cheese melts and even browns a little.