Chevre Creamed Spinach Recipe

Wash the spinach thoroughly in several changes of cold water to remove grit. Drain in a colander and shake off excess water. Pat with clean kitchen towels or spin in a salad spinner until damp but not dripping.

Bring a very large pot of salted water (about 1 tsp kosher salt per 4 quarts) to a rolling boil. Working in two batches, blanch the spinach for 30–45 seconds until wilted and bright green. Immediately transfer each batch to a bowl of ice water to stop cooking.

Drain the spinach in a colander and press out as much water as possible using the back of a spoon or your hands. For best texture, fold the spinach into a clean kitchen towel and squeeze until mostly dry. Roughly chop and set aside.

In a wide skillet or sauté pan over medium heat, melt the butter until foaming but not browned.

Add the minced shallot and cook, stirring, for 2–3 minutes until softened and translucent. Add the garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the flour over the shallot-garlic mixture and cook, stirring continuously, for 1 minute to make a light roux. This will thicken the cream slightly and remove raw flour taste.

Gradually whisk in the milk and heavy cream, starting with a tablespoon at a time to incorporate smoothly, then add the remainder. Bring the mixture to a gentle simmer and cook for 2–3 minutes until it begins to thicken and coat the back of a spoon.

Season the cream with the black pepper and nutmeg. Taste and adjust salt if needed (the Parmesan and chèvre will add saltiness later). Reduce heat to low.

Add the drained, chopped spinach to the skillet with the cream. Toss gently to combine and heat through for 1–2 minutes so the spinach absorbs the cream.

Crumble the room-temperature chèvre into the pan in small pieces. Stir gently until the goat cheese melts into the cream, creating a slightly tangy, luscious sauce. If the cheese is slow to melt, increase heat to low-medium and stir until incorporated.

Stir in the grated Parmesan to add umami and help thicken the mixture. If the creamed spinach seems too thick, add up to 1–2 tablespoons of milk to reach desired consistency.

Finish with the lemon juice, a drizzle of extra-virgin olive oil, and the red pepper flakes. Taste and adjust seasoning with salt and pepper as needed.

Transfer the chèvre creamed spinach to a warm serving bowl. Serve hot as a side dish with roasted meats, grilled fish, or crusty bread.

Leftovers will keep covered in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to restore texture.