Creamed Spinach with Gorgonzola and Frizzled Ham

© Katherine Stetson

One skillet – ten minutes.

This recipe makes one portion and is easily doubled, tripled, etc.  It’s a good idea to serve it with toast points to sop up every last dreg of sauce, otherwise the temptation to lick the plate might prove irresistible!

For each serving:

  • 3 ounces fresh, young spinach, stemmed and rinsed
  • ¼ cup heavy cream
  • 3 teaspoons crumbled Gorgonzola (or any blue cheese), divided
  • 1 medium slice of roasted ham (or good quality deli ham such as Virginia or Black Forest)
  • 1 teaspoon unsalted butter
  • pinch of freshly grated nutmeg
  • sea salt, to taste
  • freshly ground pepper, to taste
  • toast points, for garnish

In a ten-inch non-stick skillet, melt butter over medium-high heat.  Add ham and cook until lightly caramelized on both surfaces.  Remove from skillet and set aside on a warm plate.

Wipe skillet clean and add spinach with a pinch of salt and pepper.  Cook for 1-2 minutes until lightly wilted.  Scoop spinach into a colander and let drain.

Again, wipe skillet clean and add cream, 2 teaspoons of cheese and nutmeg.  Bring mixture to a gentle boil and cook for 4-5 minutes until mixture has reduced and thickened slightly.  Return spinach to skillet and stir to combine.  When spinach is heated through, spoon mixture onto a plate with the frizzled ham and toast points.  Crumble remaining teaspoon of cheese over top and serve immediately.

Copyright © Katherine Stetson, all rights reserved.