Creamed Spinach Casserole
This recipe comes straight from Popeye’s dreamland. Spinach lovers, finally, here is a “creamed” spinach recipe with just a touch of cream and a whole lot of green! If you miss the extra cream, just add more and adjust the seasonings. This dish can easily be made the day before.
Grilling Method: Indirect/Medium Heat
4 packages frozen chopped spinach, cooked and drained
2 tablespoons butter
2 shallots, peeled and minced
1 tablespoon Pernod
1 tablespoon flour
½- 2/3 cup half and half
Freshly ground nutmeg
Freshly ground pepper
Drizzle of Truffle oil (about 2 teaspoons)
Sea salt or Fleur de Sel to taste
Make sure as much of the water as possible is removed from spinach by pressing the cooled spinach tightly with the back of a spoon. Set aside. Melt butter in a skillet over medium heat, add shallots and cook until soft and slightly caramelized, about 10 minutes. Add Pernod, stir and add flour. Whisk for 2-3 minutes or until flour is slightly browned (this eliminates the raw flour taste). Stir in half and half until heated through and season with a pinch of ground nutmeg, fresh pepper, the truffle oil and salt. Mix well. Place in an oven-proof casserole dish and cook in the grill over Indirect/Medium heat until hot and bubbly.
Note: Can be made in advance and heated in the grill or an oven (375 F) for 30-40 minutes, just before serving.
ALL RECIPES ©ELIZABETH KARMEL 2019