The Best Creamed Spinach
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.
• The spinach can be refrigerated up to 3 days; reheat over low heat.
Makes2 cups, or 4 servings
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish, vegetable
Dietary Considerationside dish, vegetable
Taste and Texturecreamy, garlicky, rich, umami
Type of Dishvegetable
- 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
- Simple Roasted Chicken
- Saddle of Lamb
- Rack of lamb
- Pan-roasted veal chops
- Roasted Salmon
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!
1996 Debra Ponzek and Joan Schwartz