Creamed Spinach
This easy creamed spinach can be made ahead and reheated—perfect for holidays and weeknight dinners alike.
Equipment
- skillet
Ingredients
Base Ingredients
- 3 tablespoons unsalted butter
- 0.5 cup finely chopped shallots from 1 to 2 shallots
- 2 cloves garlic finely chopped
- 2 cups heavy cream 1 pint
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 pinch freshly grated nutmeg or use ground nutmeg
- 0.5 cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach thawed and squeezed very dry
Instructions
Cooking Instructions
- Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes.
- Add the cheese and stir until melted.
- Add the spinach and stir until evenly combined with the cream sauce.
- Taste and adjust seasoning if necessary. If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.
- Serve warm.
Notes
Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. Chopped spinach will work, but the texture won't be as appealing. This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered.
Nutrition
Serving: 1servingCalories: 306kcalCarbohydrates: 8gProtein: 7gFat: 29gSaturated Fat: 18gCholesterol: 98mgSodium: 357mgFiber: 3gSugar: 3g
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