Ingredients
- 3 bunches fresh spinach, washed well, rough stems removed
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 1/2 teaspoons red pepper flakes
- 3/4 cup heavy whipping cream
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.
Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.
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By jawo55_9193608
MO
on December 30, 2011
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This recipe brought spinach back to my table. My family can't get enough. I would like to say that if you don't boil the spinach before combining it with the other ingredients, it will "overcook" and become "runny". Exciting recipe, Pat and Gina. Keep them coming.
By Mrs. Tomkiel
on December 28, 2011
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Good but could be better! I skipped the whole boiling the spinach, I think it was unnecessary. The spinach wilts down fast when you add it to the pan. I used 1 tsp of red pepper flakes and it was still to much. Next time I will only use 1/2 tsp. I will also scale down the cream to 1/2 cup. We like our cream spinach more creamy and not as runny. My other complaint was that I used a bag and a half and next time will use 2 bags. It was enough for two people definitely not four! However, I am going to try this again with those modifications.
By sjhunter1
Austin, Texas
on August 18, 2011
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Great creamed spinach recipe, except for there's not much spinach! I used an entire giant plastic container of spinach from heb but it wilted down to about half a cup of spinach! It was just enough for 2 people. I'd need 2-3 giant containers to serve 4-6 people. I used grated mozarella instead of parmesan because it's milder in flavor.
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