Easy Creamed Spinach is delicious! EatingWell Test Kitchen Source: EatingWell Magazine, April/May 2005 https://www.huffpost.com/entry/creamed-spinach-recipe_n_4911268 Creamed Spinach has two main components, cream and spinach. My mum would make this to go with steaks, roast chicken, and yes, even turkey. Drain well and press between two plates to remove any excess water. Stirring frequently, cook the spinach until wilted but still vibrant green with a little crunch left. https://www.food.com/recipe/ruths-chris-steak-house-creamed-spinach-31045 In a pan of boiling water, cook the spinach for just a few minutes until vibrant in colour, wilted and tender. However, they are many different ways to make it. Creamy, rich Morton’s Steakhouse Creamed Spinach Recipe that takes just a few minutes and is the perfect side for a holiday roast or prime rib. https://www.allrecipes.com/recipe/234938/fast-and-easy-creamed-spinach Creamed Spinach Recipe. Place the spinach in the bottom of a small casserole dish. Turn heat up to medium and stir in cream cheese. Transfer spinach to a sieve and press out excess moisture. Add the spinach to a large stockpot on medium heat. Drain well and allow to cool. Sauté spinach (baby spinach leaves can be left whole, larger leaves can be roughly chopped with tough stalks removed) with the garlic and spices in butter until wilted then add the cream and lemon juice and allow to cook until the cream has thickened and the spinach is completely cooked. Rub through a sieve or muslin to form a purée. As a bonus, it’s also a low carb side dish, just in case you are watching your carbs. Melt butter in a large pan and cook onion for 5min, stirring occasionally, or until soft. Bring a pot of salted water to a boil over high heat. Drain the spinach in a colander. This is something I grew up with…not just on Thanksgiving, but any time of the year. 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