{
    "href": "/post/2011/04/29/best-creamed-spinach-ever/",
    "relId": "2011/04/29/best-creamed-spinach-ever",
    "title": "Best Creamed Spinach Ever",
    "author": "pmjones",
    "markup": "html",
    "tags": [
        {
            "href": "/tag/food-and-drink/",
            "relId": "food-and-drink",
            "title": "Food and Drink",
            "author": null,
            "created": null,
            "updated": [],
            "markup": "markdown"
        }
    ],
    "created": "2011-04-30 03:42:44 UTC",
    "updated": [
        "2011-04-30 03:42:44 UTC"
    ],
    "html": "<p>By popular demand, here is the recipe.</p>\n<p>Ingredients:</p>\n<ul>\n<li>\n<p>2 packets of hollandaise sauce mix (dry). Typically you will also need 2 cups (one pint) of whole milk*, and 1/2 cup (a whole stick) of butter to prepare it.</p>\n</li>\n<li>\n<p>1 cup shredded parmesan or parmigiano reggiano</p>\n</li>\n<li>\n<p>2 10oz packs of frozen chopped spinach, thawed and pressed as dry as you can (use paper towels, or squeeze through a colander).</p>\n</li>\n</ul>\n<p>Preparation:</p>\n<ol>\n<li>\n<p>Prepare the hollandaise sauce mix per its instructions.</p>\n</li>\n<li>\n<p>When then sauce is ready, remove from heat; add the shredded parmesan and mix until combined and melted.</p>\n</li>\n<li>\n<p>Add the chopped spinach, mix until combined, and return to low heat <em>just</em> until it is warmed through; overcooking will ruin the consistency.</p>\n</li>\n</ol>\n<p>Makes about 3 cups, enough for 12 quarter-cup servings (or 12 four-ounce servings).</p>\n<p>Excellent as a side dish for a good steak.</p>\n<hr>\n<p>* Whole milk, people, <em>whole milk</em>.  None of this 2% or lowfat junk.  It's decadent; deal with it.</p>\n<hr>\n<p><strong>UPDATE (2014-02-19):</strong> Use 3 packs of spinach if you want it a little less creamy. Lately I've preferred it that way.</p>\n"
}