Spinach is one of those vegetables that’s like an unsung hero—quietly lurking in the background until it gets its moment to shine. I stumbled upon this creamed spinach recipe after a late-night YouTube binge, and let me tell you, it’s like a cozy blanket on a chilly autumn evening. It’s rich, creamy, and somehow feels like a warm hug, even though it’s just a bowl of greens.
Steps
- Begin by melting the butter in a large skillet over medium-low heat. Add the chopped shallots and cook, stirring frequently, until they become soft and translucent, approximately 4 minutes. Stir in the garlic and continue cooking for an additional minute, ensuring the garlic does not brown.
- Incorporate the heavy cream, salt, pepper, and a pinch of nutmeg into the skillet. Allow the mixture to come to a gentle boil. Let it cook uncovered, stirring occasionally, until the cream thickens enough to coat a wooden spoon, which should take about 10 minutes.
- Add the grated Parmigiano-Reggiano cheese to the skillet. Stir continuously until the cheese is fully melted into the creamy mixture.
- Once the cheese has melted, add the thawed and dried spinach to the sauce. Stir well until the spinach is evenly coated with the cream sauce.
- Taste the dish and adjust the seasoning if necessary. If the spinach appears watery, continue cooking over medium-low heat until any excess liquid evaporates. Serve the creamed spinach warm.
Ingredients
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots (from 1 to 2 shallots)
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg (or use ground nutmeg)
- ½ cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry
Nutritional Values
Calories: 2448 | Fat: 232 g | Saturated fat: 144 g | Carbohydrates: 64 g | Sugar: 24 g | Fiber: 24 g | Protein: 56 g | Sodium: 2856 mg | Cholesterol: 784 mg
FAQ
- Can I use fresh spinach instead of frozen for creamed spinach?
- Yes, you can use fresh spinach. Start with about 2 pounds of baby spinach leaves, steam and drain them, then roughly chop to measure out 2 packed cups.
- How can I make creamed spinach ahead of time?
- You can prepare the dish a day in advance and store it in the refrigerator. To reheat, use the microwave and stir every 30 seconds until hot. If desired, add a bit of cream during reheating for a creamier consistency.
- What type of spinach is best for this recipe?
- The recipe recommends using frozen cut leaf spinach. If unavailable, frozen whole leaf spinach is a suitable alternative. Chopped spinach can also be used, but it may not offer the same appealing texture.
- How do I avoid a watery creamed spinach dish?
- If the creamed spinach seems watery, cook it over medium-low heat until any excess liquid evaporates. This will help achieve the desired creamy consistency.
- Is Parmigiano-Reggiano necessary, or can I use another cheese?
- For the best flavor, it’s recommended to use authentic Parmigiano-Reggiano. However, if unavailable, you may substitute with another hard cheese, keeping in mind that it might alter the taste slightly.
Tips
- Use Authentic Parmigiano-Reggiano: For the best flavor, opt for genuine Parmigiano-Reggiano cheese. Check the rind for the name embossed repeatedly to ensure authenticity.
- Opt for Cut Leaf Spinach: If you can’t find frozen cut leaf spinach, select frozen whole leaf spinach for a better texture. Chopped spinach can work but may result in a less appealing texture.
- Prepare in Advance: This dish can be made a day ahead and stored in the refrigerator. When reheating in the microwave, stir every 30 seconds and consider adding a splash of cream to restore its original creamy consistency.
- Fresh Spinach Alternative: If using fresh spinach, steam and drain about 2 pounds of baby spinach leaves. Roughly chop them and measure out 2 packed cups to use in the recipe.
Equipment
- Large Skillet
- Wooden Spoon
