Infused Creamed Spinach
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- 2 large bunches flat-leaf baby spinach, stems trimmed
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 2 oz cream cheese, cut into cubes
- 2 tbsp LEVO infused butter
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
Fill LEVO herb pod with 6 grams of coarsely ground herb.
Fill the LEVO reservoir with butter and set to 200ºF for 2.5 hours.
After the infusion is ready, dispense and use. (Use a tCheck to test the strength of your dosage!)
Bring a large pot of water to boil and add in potatoes.
Boil for 30 minutes or until tender.
In a small frying pan over medium heat, add a tbsp of cooking oil and minced garlic.
Cook until lightly brown.
Quickly remove from heat before they burn. Set aside.
Drain potatoes and add back to pot.
Add in medicated butter, cream cheese, milk, crispy garlic and mash together with a potato masher.
Salt and pepper to taste. Serve warm!
Recipe created by Chef Monica Lo of Sous Weed.