Creamed Spinach
A rich and creamy dish that envelops tender spinach, perfect for any occasion and sure to impress your loved ones.
Ingredients
For the sauce
- 3 tablespoons unsalted butter Lends a rich flavor and silky texture.
- ½ cup finely chopped shallots Adds mild sweetness and aromatic quality.
- 2 cloves garlic (finely chopped) Infuses a savory aroma.
- 1 pint heavy cream Creates a luxurious, velvety sauce.
- ½ teaspoon salt Elevates the flavors.
- ¼ teaspoon freshly ground black pepper Adds warmth and spice.
- pinch freshly grated nutmeg Adds warmth and complexity.
- ½ cup finely shredded Parmigiano-Reggiano Melts beautifully and adds nuttiness.
Main ingredients
- 2 pounds frozen cut leaf spinach (thawed and squeezed very dry) The star ingredient of the dish.
Instructions
Preparation
- Melt the unsalted butter in a large skillet over medium-low heat.
- Add the finely chopped shallots and cook until soft and translucent, about 4 minutes.
- Introduce the finely chopped garlic and cook for 1 minute, stirring constantly.
- Pour in the heavy cream and sprinkle in the salt, pepper, and nutmeg. Bring to a gentle boil.
- Cook the cream uncovered, stirring occasionally, until it thickens enough to coat the back of a spoon, about 10 minutes.
- Stir in the grated Parmigiano-Reggiano cheese until melted completely.
- Add the thawed and squeezed spinach, stirring well to coat with the sauce.
- Taste and adjust seasoning if necessary, cooking further if the mixture is watery.
- Serve warm and enjoy.
Notes
Can substitute Parmigiano-Reggiano with Grana Padano or Pecorino Romano. Serve alongside grilled meats or baked fish. Can add crushed red pepper flakes for a spicy kick.