Creamed Spinach and Cheese

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I’ve got some bad news for you. You can follow this recipe exactly as written; you might even like what you end up with. But whatever you do, your ultra-’50s creamed spinach—a.k.a. frozen greens mixed with gloppy canned soup; tres chic—won’t be as good as the dish I made for Thanksgiving last month.

Why? Because barring some sort of crazy cosmic coincidence, chances are that your spinach, unlike mine, will not be hand-squeezed by a Moo. Continue reading

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