Mayflower-Style Creamed Spinach
4 tablespoons extra virgin olive oil
4-6 cloves garlic, chopped
1 medium onion, chopped
Pinch kosher or sea salt
2 cans tomato sauce
6 cups pre-cooked spinach
1-2 teaspoons Frank Davis Vegetable Seasoning (or salt and pepper to taste)
1/3 cup heavy cream
Take a large saucepan and sauté the garlic and onion together in extra virgin olive oil.
I like to add a pinch of salt to the mixture to bring out the flavor in the garlic and onion.
Then when it’s all cooked down perfectly, stir in the two cans of tomato sauce and let the sauce simmer over a medium-low heat for about 15 minutes, stirring every now and then.
Next, chop up the cooked spinach and drop it into the saucepan.
Note: The heat should still be on medium-low. Now, let the spinach cook for about 15 minutes in the tomato sauce.
Then add in the heavy cream and combine everything well.
At this point, let all the ingredients cook together until some of the liquid evaporates and the mixture thickens significantly.
Then gently stir in the vegetable seasoning to your taste.
Finally, transfer the spinach to a serving dish and serve piping hot.
Or, you can make this into a main-dish casserole by pouring the mixture into a Pyrex baking pan, sprinkling a heaping handful of cheddar cheese on the top, and crowning it with a layer of crushed, buttered breadcrumbs.
All that’s left is to bake it in the oven at about 325 degrees until the cheese is melted and the breadcrumbs turn a toasty, golden brown.