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
- 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.
- Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
- 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.
- Add the cream; cook until reduced by half, 6 to 7 minutes.
- Add the butter and swirl to incorporate.
- Stir in the Parmesan and cook over low heat for 2 minutes.
- 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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Love creamed spinach and that looks wonderful!! We go to New York City about twice a year, where Michael Jordan’s The Steak House?
recent post, Meatball Sliders; http://michaelswoodcraft.wordpress.com/2014/06/03/meatball-sliders/
Thanks! I have never been… my favorite dish in a steakhouse is creamed spinach!! It is in Grand Central Station- which is GORGEOUS!! a fun place to visit. 🙂
Oh how I love creamed spinach! This recipe sounds great… thanks!
Thanks! It wasn’t over the top- it had a nice balance. 🙂
Such an easy recipe! And delicious too 🙂
Quick, easy, fabulous, and indulgent- what’s not to like? 🙂
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?
The chopping is so much easier after it’s been cooked! It shrinks down to a much smaller volume- especially after all of the liquid is squeezed out.
It’s been too long since I last made creamed spinach. Lovely recipe!
Thank you 🙂 It is a “sometimes” dish! 🙂 Then you can really enjoy it without guilt!
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! 🙂
I would eat it every night as well! Have you ever tried it with goat milk? It’s also fabulous!
Sounds delicious…. maybe next time!
But it’s spinach! So it must be a healthy recipe! Yes! 😉
SO true! 🙂