If you’re craving a dish that’s rich, creamy, and reminiscent of a high-end steakhouse, this easy creamed spinach recipe is for you. With its velvety texture and vibrant flavor, it’s a perfect side dish for any meal. You won’t believe how simple it is to recreate this restaurant classic right in your own kitchen.
Steps
- Begin by melting the butter in a large skillet over medium-low heat. Add the finely chopped shallots and cook them, stirring often, until they become soft and translucent, which should take about 4 minutes.
- Add the garlic to the skillet and cook for an additional minute, stirring constantly to prevent browning. Pour in the heavy cream along with salt, black pepper, and a pinch of nutmeg, then bring the mixture to a gentle boil.
- Let the cream simmer uncovered, stirring occasionally, until it thickens enough to coat the back of a wooden spoon, approximately 10 minutes. Once thickened, add the Parmigiano-Reggiano cheese and stir until it’s fully melted into the sauce.
- Incorporate the thawed and well-drained spinach into the cream sauce, stirring to combine evenly. Taste the dish and adjust the seasoning if needed. If the mixture appears watery, continue cooking over medium-low heat until the excess liquid evaporates. Serve warm.
Ingredients
- 3 tablespoons unsalted butter
- ½ cup shallots, finely chopped (from 1 to 2 shallots)
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- ½ cup Parmigiano-Reggiano, finely shredded
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry
Nutritional Values
Calories: 2448 | Fat: 232 g | Saturated fat: 144 g | Carbohydrates: 64 g | Sugar: 24 g | Fiber: 24 g | Protein: 56 g | Sodium: 2856 mg | Cholesterol: 784 mg
FAQ
- Can I make creamed spinach ahead of time?
- Yes, you can prepare creamed spinach in advance. Simply store it in the refrigerator and reheat it in the microwave when needed. Stir every 30 seconds while reheating to ensure even warming.
- What type of spinach should I use for this recipe?
- The recipe recommends using frozen cut leaf spinach. If you can’t find this, frozen whole leaf spinach is a good alternative. Chopped spinach is an option but may result in a less desirable texture.
- Can I substitute fresh spinach for frozen spinach?
- Yes, you can use fresh spinach. You will need about 2 pounds of baby spinach leaves. Steam and drain them, then chop roughly to measure out 2 packed cups.
- How can I adjust the creaminess when reheating?
- If the reheated creamed spinach appears less creamy, you can add a bit of extra cream while heating to restore its creamy consistency.
- What cheese is best for creamed spinach?
- Authentic Parmigiano-Reggiano is recommended for its flavor. Ensure it is genuine by checking for the embossed name on the rind or the label if pre-grated.
Tips
- Use Frozen Cut Leaf Spinach: For the best texture, opt for frozen cut leaf spinach instead of chopped. If unavailable, whole leaf spinach is a good alternative. If using fresh spinach, steam and chop it before adding to the dish.
- Don’t Brown the Garlic and Shallots: When sautéing the shallots and garlic, keep the heat low and stir frequently to avoid browning, which can alter the flavor of your creamed spinach.
- Thicken the Cream Properly: Let the cream simmer until it thickens enough to coat a spoon. This ensures a rich and velvety sauce that binds well with the spinach.
- Adjust the Seasoning: After combining the spinach with the cream sauce, taste and adjust the seasoning as needed. If the mixture appears too watery, continue cooking over low heat until it reaches your desired consistency.
Equipment
- Large Skillet – If you don’t already have one, a high-quality large skillet is essential for cooking the shallots and combining the spinach with the sauce.
- Wooden Spoon – Useful for stirring and ensuring the cream thickens properly.
- Nutmeg Grater – Helpful if you’re using whole nutmeg instead of ground nutmeg.
- stocked kitchen.
