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sauteeing American, French
The Best Creamed Spinach Recipe-15701

Photo by: Joseph De Leo
Comments: 0


A spin on that creamy comfort food of our youths, fresh green diced sautéed vegetables and a light cream sauce. The whole dish is cooked in a flash.

The main flavor, of course, is spinach, but each bite gives you a taste of everything else in the mixture--garlic, shallots, scallions, mushrooms, and cream. Spinach gives up so much water when it cooks that it dilutes the heavy cream, leaving just a delicate coating on the leaves. This is one of those dishes that will have you sneaking a taste in the kitchen--it’s irresistible.

Yield: Makes 2 cups, or 4 servings


  • 1 tablespoon extra virgin olive oil
  • ¼ cup finely diced shallots
  • 2 cloves Oven-Roasted Garlic
  • 2/3 cup finely diced mushrooms, domestic or wild (if wild, use caps only)
  • 3 tablespoons finely sliced scallions, white part only
  • ¾ cup heavy cream
  • 5½ cups coarsely chopped spinach leaves (about 6 ounces)
  • 1 teaspoon butter
  • Kosher salt and freshly ground black pepper

Serve with:


In a large sauté pan, heat the olive oil over medium heat until almost shimmering. Add the shallots and garlic and sauté until soft but not colored, 1 to 2 minutes. Add the mushrooms and scallions and sauté 1 minute. Add the cream, raise the heat slightly, and boil until slightly thickened, 1 to 2 minutes.

Add the spinach and stir until wilted. Add the butter and continue to stir until the spinach is soft, 1 to 2 minutes.


You can omit other ingredients if you want to, but keep the mushrooms and garlic!


Make-ahead note

• The spinach can be refrigerated up to 3 days; reheat over low heat.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Oven-Roasted Garlic. For nutritional information on Oven-Roasted Garlic, please follow the link above.

213kcal (11%)
343mg (14%)
21g (32%)
11g (57%)
64mg (21%)
393mcg RAE (13%)
14mg (23%)
78mg (8%)
1mg (8%)

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