Creamed spinach is a “go to side” for us for meals containing steak.
But sometimes I like to add it to a dish as a surprise element such as this meal with a baked potimarron and pulled meat – under the pulled meat is creamed spinach.
Start with a pan on the heat with a little fat. You can use butter but one nice way of starting out is to fry a rasher of fatty bacon and render out the fat - then reserve the bacon and crumble it back into the final dish.
Roughly chop up some spinach
Sweat the onions in the pan until they have gone translucent then add the peppers and fry them until they have softened and the onion caramelized.
Add the diced cream cheese and cook until it starts to break down and coat the vegetables.
Add the chicken stock and a little cream
Add the spinach to the pan making sure to coat it well with the pan sauce. Then cook until the spinach has wilted, then take it off the heat. And give a stir before serving