Nice timing as I'm thinking about Rosh Hashana menu!

One large bag of frozen spinach
1/2 stick of salted butter
1 jar of parmesan (4C glass jar)

Cook spinach, drain well.  Add butter and cheese and stir over a low heat.

My kids refer to it as "All Gone Spinach"

 

Thank you!!  I am on my second serving and this is dinner.  Just. this.  YUM!

Yum!  I may make this tonight.  I am the only one who would eat it, but I think I am sending dh to a party without me.  I am mad at him and don't feel like pretending.  So, I may just stay home and make some yummy dinner for me.  I happen to be overstocked on half and half too.  I forgot to bring it to my luncheon on Monday, and already had a backup at home as it was.

It is 8:00 am and I am really craving this. I want to make it Right. Now.

Oh, I usually double or triple it. Forgot to mention that.

This looks a lot like one I've made a few times. I made it once with fresh. It's never enough. Nutmeg is sooooo good with spinach!

But the cayenne--wow I haven't used that. I bet that's good.

Oh, that sounds so good!

Oddly, I think I got this recipe at the other place, possibly from Cayley's Mom.  I've made a couple of changes to the original:

10 oz. pkg. of frozen spinach
2 Tbsps. Butter (I use canola oil with a little butter)
1 1/2 Tbps. flour
1/2 cup heavy cream (I use evaporated skim milk)
1/4 tsp. salt
dash of pepper
dash of nutmeg
dash of cayenne pepper
Parmagiano Reggiano to taste

1.  Cook the spinach according to package directions.  Drain, and squeeze spinach well to get all the liquid out when done.

2.  Melt the butter in a saucepan over medium heat; add flour to the melted butter and stir until smooth.

3.  Add the cream and heat for 2-3 minutes or until the sauce thickens, stirring constantly so it doesn't burn.

4.  Add the spinach, salt, pepper, nutmeg and cayenne.  Cook for about 2 minutes, stirring often. 

5.  Finsh with Reggiano cheese for some extra flavor.

Enjoy!