Photo: Creamed Spinach Recipe
Ingredients
- Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, minced
- 2 garlic cloves, minced
- 2 pounds fresh baby spinach, stemmed
- 1/2 cup heavy cream
- 1/2 teaspoon grated fresh nutmeg
- Sea salt and freshly ground black pepper
Directions
Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.
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By stephthomp42@ho...
florida
on January 16, 2012
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I quadrupled the recipe for a large crowd, lacked flavor, had to doctor it alot.
By llmichellels_11...
West Hills, CA
on January 05, 2012
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Agree with others that this is steakhouse perfection. If yours is watery, YOU DID NOT COOK IT LONG ENOUGH. Be patient and cook that water out. No issues when I made it and everyone devoured it. I didn't add parm, but not against it. Recipe is good as is!
By ChristineLA
on January 02, 2012
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This recipe is a smash hit every holiday that I have served it. This year, it was the only thing of which there were absolutely no leftovers afterwards, which I will admit bummed me out a little. The direction to cook the spinach until it is DRY is critical, without doing so you will end up with a watery, green mess. If you are just patient, and make sure to cook all the water out, you will not be sorry! I have never felt adding Parmesan would improve anything about this recipe, but I am a creamed spinach purist.
I have made this recipe with shallots instead of onions when the mood strikes, and it is equally delicious.
I have family members randomly call me before they have dinner parties to get my recipe for creamed spinach. I gladly tell them that Tyler Florence has never let me down a single time. He and Ina Garten are my go-to chefs!
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