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My review
Fast and Easy Creamed Spinach
67k
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
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- 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
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 149188 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!
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 ...
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...
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.
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.
12/8/2014
This is by far the best tasting creamed spinach recipe I've ever made or tasted in any restaurant. The cream sauce is light and just enough to enhance the flavor of the spinach. And the shallots...