Garlicky Creamed Corn and Spinach
2 Tbs. butter
4 ears corn, kernels scraped from the cobs
2 large cloves garlic, finely chopped
salt and pepper
1/2 C. heavy cream (I didn't have any cream and just used the skim milk I had)
freshly grated nutmeg, to taste
2 bundles fresh spinach, about 1/2 pound
Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for about 5 minutes, then stir int he garlic and season with the salt and pepper. Cook for 2 - 3 minutes more, then add the cream and the nutmeg, stirring occasionally, until nice and creamy, about 15 minutes. Add the spinach and stir until wilted. Season with more salt and pepper, if needed. Serve hot.
This was so good! I don't think it needed the cream at all, and that sure does help on cutting the calories. I also didn't have quite a half pound of spinach, and I think I will make sure to add more spinach the next time I make this. The recipe is supposed to make 4 servings. I hate to admit that Carl and I ate the whole bowl - it was that good!!!