This dish makes creamed spinach the main event rather than a decadent side. This version is actually less indulgent as well. It incorporates milk instead of cream and uses pasta and its starch as a thickener.
The original article actually states that classic creamed spinach isn’t that good. I love creamed spinach! For years, my husband and I used to celebrate his birthday at a steakhouse- the creamed spinach saved me. (I’m not a steak fan!)
This recipe was adapted from The New York Times, contributed by Ali Slagle. I used loads of fresh greens from my CSA share rather than frozen chopped spinach. We ate it as a vegetarian main dish (with roasted CSA veggies on the side) but it could also be served as a hearty side, of course. Creamy and filling.
Yield: Serves 4 to 6 as a main dish
- 2 tablespoons unsalted butter
- 7 garlic cloves, finely chopped
- 2 medium shallots, finely chopped
- Kosher salt and black pepper
- 5 cups whole milk, plus more as needed (I added an additional cup of 1% milk)
- 1 pound stemmed and sliced fresh greens (I used a combination of kale, collard and cauliflower greens) OR 10 ounces frozen chopped spinach
- 2 wide lemon peel strips
- 1/2 teaspoon freshly grated nutmeg
- dash of red pepper flakes, optional
- 10 to 12 ounces ditalini, orzo or pearl couscous
- 1/2 cup finely grated Parmesan, plus more for serving
- If using fresh greens, stem, slice, and wash them.
- Place the greens in a steamer basket in a large pot (I used a pasta pot); cook until wilted, about 10 to 12 minutes.
- Strain the steamed greens to drain as much excess liquid as possible. (I used a ricer for this task.)
- Chop the steamed and strained greens; set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
- Add the 5 cups milk, chopped greens (or spinach), lemon peel, nutmeg, red pepper flakes, if using, freshly ground black pepper, and 2 teaspoons salt. Cook, stirring occasionally and breaking up the greens (or frozen spinach) with your spoon, until the greens have softened and the milk is just simmering, 5 to 10 minutes.
- Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. (I ultimately added an additional cup of milk.) The mixture will continue to thicken as it sits, so it’s okay if the sauce looks a little soupy.
- Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted.
- Season to taste with salt and pepper, and serve with more Parmesan.