Creamed-Spinach On A Grill Recipe

TT Tip: For a more traditional creamed-spinach consistency, transfer the spinach to a food processor after grilling and pulse until finely chopped. Turn out into a bowl and serve.

Recipe from the Tasting Table Test Kitchen

Creamed-Spinach Hobo Packs
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Creamed-Spinach Hobo Packs Recipe from the Tasting Table Test Kitchen
Prep Time
Cook Time
Total time: 7 minutes
  • ½ tablespoon unsalted butter
  • 1 garlic clove, smashed and thinly sliced crosswise
  • 1½ tablespoons heavy cream
  • 6 cups baby spinach
  • ¼ teaspoon kosher salt
  1. Place the butter and garlic in a microwave-safe bowl and microwave until the butter is completely melted, 15 to 20 seconds. Add the cream and continue to microwave to warm the mixture, about 10 seconds longer. (Alternatively, if your grill is already hot, add the garlic, butter and cream to a disposable foil pan, cover and place on the grill. Warm until the butter is melted.) 2. Place two 10-inch-long sheets of aluminum foil on the counter. In a medium bowl, toss the spinach, butter-garlic mixture and salt. Place equal amounts of spinach in the center of each sheet of foil and fold and crimp the ends of the foil together to seal, making two airtight packets.
  2. Preheat a gas or charcoal grill to medium. Place the foil packs on the grill and cook for 4 minutes. Use tongs to remove the packs from the grill. Carefully tear open the packs, place them on plates and serve.
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