Recipe: Emeril's Make-You-Strong Spinach with Baby Bam Seasoning

MAKE-YOU-STRONG SPINACH

2 packages (10 ounces each) frozen spinach, thawed according to package directions
3 tablespoons unsalted butter
1 1/2 cups chopped yellow onion
1 1/2 teaspoons minced garlic
1 teaspoon Baby Bam seasoning (recipe follows)
1/2 teaspoon salt
3 tablespoons all-purpose flour
2 cups heavy (whipping) cream

Working over a mixing bowl or the sink, squeeze spinach in your hands to release any excess liquid. (If your hands are really small, you may have to do this in batches.) Set aside.

Melt butter in a medium, heavy saucepan over medium heat. Add onions and cook, stirring until soft, about 4 minutes.

Add garlic, Baby Bam, thyme and salt to onions in saucepan and cook; stir with a wooden spoon for 2 minutes.

Add spinach to saucepan and stir to mix well. Sprinkle flour over spinach and stir well to combine. Cook for 2 minutes; stir constantly.

Add cream, stir well and bring to a boil. Lower heat to medium-low and simmer, uncovered, for 20 minutes; stir occasionally.

Using an oven mitt or potholder, remove from heat and serve immediately.

BABY BAM SEASONING
(makes about 3/4 cup)

3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months.

Makes 4-6 servings
Source: There's a Chef in My Soup: Recipes for the Kid in Everyone by Emeril Lagasse