We LOVE LOVE LOVE creamed spinach. I wish that I could honestly tell you that a lighter version of creamed greens was a match for the real deal. Several weeks ago, I modified a “light” version of creamed spinach by making it with kale. It was tasty….. BUT….. after indulging and making steakhouse creamed spinach, there really was no comparison. Adding shallots to the “light” version may make it a closer match. (Making it with spinach may help too!) I can’t indulge on creamed spinach as often as I would like so it is nice to have a lighter alternative. 🙂
Steakhouse Creamed Spinach
Recipe adapted from Food and Wine, contributed by Hugue Dufour
Yield: Serves 8
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed spinach (not baby spinach)
- 4 large shallots, finely chopped (1 cup)
- 1 cup dry white wine
- 2 cups heavy cream
- 1 teaspoon coarse salt
- Freshly ground pepper
- Preheat the oven to 425º. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. Transfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.
- Wipe out the saucepan, then use it to melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the white wine and cook, stirring, until absorbed, about 3 minutes.
- Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the salt and season lightly with pepper.
- Fold the spinach into the cream sauce and scrape the mixture into a buttered 1 1/2-quart baking dish. (I used 3 medium and 1 small ramekin) and bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.
“Lighter” Creamed Kale
Recipe adapted from Martha Stewart Living
- 2 pounds fresh kale (or spinach), washed thoroughly
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Coarse salt and freshly ground black pepper
- 1 cup whole milk
- Cook greens in a large pot with 1/4 inch water until steam has collapsed leaves, 8 to 10 minutes. Drain, and squeeze out liquid. Coarsely chop.
- In a medium skillet over medium heat, melt butter. Whisk in flour, 1 teaspoon salt, and some pepper. Stir for 1 minute. Whisk in milk, and simmer until slightly thickened, about 1 minute. Fold in chopped spinach.
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