Truffle Creamed Spinach Recipe

Prepare spinach

Bring a large pot of salted water to a rolling boil. Add the baby spinach in batches and blanch until wilted, about 30–45 seconds per batch. Using a slotted spoon, transfer spinach to an ice bath to stop cooking. When chilled, squeeze out as much water as possible (use hands or press in a clean kitchen towel). Roughly chop the drained spinach and set aside. You should end up with about 3 cups packed chopped spinach.

Sweat aromatics

In a large skillet or sauté pan over medium heat, melt the unsalted butter. Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant but not browned.

Make béchamel base

Sprinkle the all-purpose flour over the shallots and garlic and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk, a little at a time, ensuring a smooth texture. Bring the mixture to a gentle simmer, whisking frequently, until it thickens to a light cream sauce, about 4–6 minutes.

Enrich the sauce

Lower the heat to low and stir in the heavy cream and softened cream cheese until fully incorporated and smooth. Add the freshly grated Parmesan cheese and stir until melted. Season the sauce with the nutmeg, kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

Combine with spinach

Add the chopped, well-drained spinach to the cream sauce and stir to combine. Cook gently for 2–3 minutes until the spinach is heated through and evenly coated. If the mixture is too thick, add up to 2 tablespoons of milk to loosen.

Add truffle

Thinly shave or finely chop the black truffle and fold most of it into the creamed spinach, reserving a small amount for garnish. If using preserved truffle slices, finely mince and fold in. Stir gently to distribute the truffle flavor without overworking the cream.

Finish and serve

Remove the pan from the heat. Stir in the fresh lemon juice and, if using, the truffle oil for an extra burst of aroma. Adjust salt and pepper to taste. Transfer to a warm serving dish and top with the reserved truffle shavings. Serve immediately as a rich, luxurious side.