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My review
Fast and Easy Creamed Spinach
60k
Chef John
"This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish."
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Ingredients
35 m servings 179Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
- Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
- Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
- Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 120149 Ratings
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Most helpful positive review
1/12/2014
Delicious, of course! One can simply it though by making the cream sauce and just quickly "melting" already chopped spinach right in the sauce. I add vodka and a bit of chicken stock to minced...
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1/12/2014
Delicious, of course! One can simply it though by making the cream sauce and just quickly "melting" already chopped spinach right in the sauce. I add vodka and a bit of chicken stock to minced...
3/31/2014
My favorite creamed spinach recipe to date. I used a 10oz box of frozen chopped spinach instead of fresh - just microwaved it until it was room temp, drained the liquid and added it to the cream...
1/6/2014
It was spectacular! Quick and easy. It was very creamy. I would definitely make this again!
4/7/2014
I substituted sour cream for heavy cream, and used frozen spinach. Flavorful, fast and not-so-naughty!!! YUMMY!!!
12/26/2014
Best creamed spinach I ever had, and I love creamed spinach! It actually TASTED like spinach, novel idea :) Very easy to make and for the first time, I would change nothing in a recipe. Well I c...
3/22/2016
Very, very good! A previous reviewer suggested making the sauce as instructed then just putting the fresh spinach in it to wilt. What a great timesaving idea, thank you! I also tore my larger ...
1/9/2014
Perfect steak side dish! I love making creamed spinach this way, super easy and tasty! I also like adding a little shredded provolone to pump up the creamy cheesy factor.
12/23/2013
I used a thawed 10 oz. box of frozen spinach in place of the fresh spinach. Next time, I will increase the nutmeg a bit more and reduce the cayenne, but that is just personal preference.
12/16/2013
Made it, loved it. Will make again. The simplicity of the procedure and the clean, simple taste of the ingredients is outstanding.