Classic Creamed Spinach

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If I didn’t need to watch my waistline, I would eat creamed spinach every night. It is SO GOOD! 🙂 Sometimes the recipe is over the top. This version seems to offer just the right amount of decadence. We ate it with Baked Mustard Chicken as part of my husband’s birthday dinner. This recipe was adapted from Food and Wine, contributed by David Walzog of Michael Jordan’s The Steak House N.Y.C.. Wonderful!

  • 2 1/2 to 3 pounds fresh spinach, large stems discarded
  • 1 tablespoon plus 1 teaspoon avocado or extra-virgin olive oil
  • 1 large shallot, minced
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan-Reggiano cheese
  • 1/4 cup water
  • coarse salt and freshly ground black pepper
  1. Heat 1 tablespoon of oil in a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes.
  2. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
  3. Heat the remaining 1 teaspoon of oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes.
  4. Add the cream; cook until reduced by half, 6 to 7 minutes.
  5. Add the butter and swirl to incorporate.
  6. Stir in the Parmesan and cook over low heat for 2 minutes.
  7. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.

Make Ahead: The creamed spinach can be refrigerated overnight; rewarm over moderately low heat.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

17 responses to “Classic Creamed Spinach

  1. Love creamed spinach and that looks wonderful!! We go to New York City about twice a year, where Michael Jordan’s The Steak House?

    Michael
    recent post, Meatball Sliders; http://michaelswoodcraft.wordpress.com/2014/06/03/meatball-sliders/

  2. Oh how I love creamed spinach! This recipe sounds great… thanks!

  3. Such an easy recipe! And delicious too 🙂

  4. A simple, and yet rich dish! Would it make a difference if the spinach was chopped and then sauteed to make it wilt? Is it just to make chopping easier?

  5. It’s been too long since I last made creamed spinach. Lovely recipe!

  6. As far as I’m concerned, when it comes to calories and veggies, I don’t count veggie calories OR anything that goes on them like cream and cheese! ! A freebee food, I say! This sounds wonderful. I’ll be able to harvest spinach soon and make this.

    • I do consider most veggie dishes freebee foods too 🙂 I just got beautiful spinach in my first CSA share of the season this week!! (not 2 1/2 pounds though….) It is so gorgeous I don’t want to cook it! 🙂

  7. I would eat it every night as well! Have you ever tried it with goat milk? It’s also fabulous!

  8. But it’s spinach! So it must be a healthy recipe! Yes! 😉

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