There's only one way to eat creamed spinach, and that's slowly, preferably with your eyes closed. When done right, each spoonful is sacred proof of how easily a handful of everyday ingredients can come together to make a dish that screams “special occasion.” Best yet, we've got two ways to do it and surprisingly, both leave out the cream. Our classic version relies on half-and-half and Parmesan to create the sauce, while a quick weeknight version makes a sauce from the butter-bathed spinach itself.
Wow! Don't all of those sound delicious? Pick any one of these side dishes, and you'll have a mouthwatering, rib-sticking dinner that will leave everyone at the table satisfied!
Article Source: The Kitchn
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