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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Creamed Spinach


2 Tbsp olive oil

2 Tbsp garlic, minced

1 1/2 cup whipping cream

1 1/2 cups Parmesan Cream Sauce

3/4 cup Parmesan cheese

2 Tbsp hot sauce

1 Tbsp lemon juice

1 Tbsp Crescent City Grill Creole Seasoning

2 pounds spinach, frozen, thawed, and squeezed dry

10 ounces fresh spinach leaves, stems removed

2 teaspoons salt

1/2 teaspoon black pepper


In a large skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes, being careful not to brown. Add whipping cream and bring to a simmer. Let this cook down for 3–4 minutes. Whisk in Parmesan Cream Sauce. Continue to cook, reducing mixture until it becomes thick. Add seasonings. Place fresh spinach leaves and frozen spinach in a large bowl and pour hot mixture over spinach. Using a large spatula or spoon, stir well, incorporating the cream and the spinach. Return it to the skillet and cook for 5–6 more minutes, or until spinach is thoroughly heated. Serve immediately.

Yield: 6-8 servings


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