Spinach with Madeira

I found this recipe at Epicurious.com (amazing site!!). I’m using it as inspiration for my own lower-key cooked spinach recipe tonight. I’m thinking of using wine instead of madeira, and using some cheese, garlic and onions instead of bacon and mushrooms and probably making some pasta to go with…I don’t want to go to the store. 🙂 I’ll let you know how it goes.


2 pounds spinach (or 2 to 3 packages frozen spinach)
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon grated nutmeg
1/3 cup crumbled crisp bacon
1/2 cup, cooked, chopped mushrooms
1 tablespoon flour
1/3 cup Madeira
1/4 cup heavy cream
Chopped parsley


Wash spinach thoroughly and cook, without water, in a kettle (the moisture left on the leaves in enough). Steam gently until wilted and still a bit bitey. This will only take a minute. If you use frozen spinach, be careful not to cook it too long. Drain spinach thoroughly, pressing out all excess moisture. Chop coarsely and mix with butter, salt, nutmeg, bacon, and mushrooms. Sprinkle with flour and blend in Madeira and heavy cream. Reheat slightly until just heated through, heap in a serving dish and top with a good dollop of butter and sprinkle with chopped parsley.


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