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Playing Danielle Kartes' Creamed Spinach


  • 2 pounds fresh spinach, (10 cups, yields 2 to 3 cups of cooked spinach )
  • 1 tablespoon butter
  • 1 clove garlic, smashed
  • 1 cup heavy whipping cream
  • 1/2 cup parmesan cheese
  • Salt and pepper


Serves: 4 servings


Sauté the spinach in the butter. Once it wilts by half, add the garlic. Sauté until the spinach is fully wilted.

Add the cream and cheese. Reduce for 2 minutes, until it’s bubbly and perfect. Add salt and pepper to taste. Serve alongside a ribeye.

Excerpt from Rustic Joyful Food: Generations by Danielle C. Kartes. Copyright © 2017 by Danielle C. Kartes. Used with permission by Lavender Press. All rights reserved.

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