Recipe courtesy of Chris Fischer and Amy Schumer

Creamed Spinach with Summer Squash

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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2 tablespoons unsalted butter

4 tablespoons olive oil

2 spring onions, bulb and green part, diced

2 garlic scapes or cloves garlic, minced

1 pound fresh spinach

1 pound frozen spinach, slightly thawed and roughly chopped

1/2 cup heavy cream

1 pound assorted summer squash, cut into rough dice

Kosher salt and freshly ground black pepper


  1. Heat the butter and 2 tablespoons of the olive oil in a large saute pan over medium heat until the butter is melted. Add the onion and garlic and saute until the onion is cooked through and translucent, about 2 minutes. Add the fresh and frozen spinach and cook, covered, for 5 minutes. Stir the mixture, then cover and cook for another minute or so. Stir again and continue to cook, uncovered, until as much of the water as possible has cooked off, about another 5 minutes. Add the heavy cream, mixing well to incorporate. Allow to cool for 5 to 10 minutes, then puree in a food processor.
  2. Meanwhile, in a large saute pan, heat the remaining 2 tablespoons olive oil over high heat. Add the summer squash, cover and cook for 5 minutes. Toss the squash and cook, covered, until cooked through, another 5 minutes. Season with salt and pepper. Pour the creamed spinach mixture over the squash and toss.
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