Creamed Spinach Recipe

Creamed spinach

1. 1

   Prepare and blanch spinach

   Bring a large pot of salted water to a rolling boil (use about 1 tbs salt per 4 liters). Add the spinach in batches, stirring briefly, and blanch for 30–45 seconds until wilted but still bright green. Using a slotted spoon or tongs, transfer the spinach to a large bowl of ice water to stop cooking. Drain thoroughly and squeeze out excess water in handfuls or press in a fine-mesh sieve; you should end up with about 1 to 1 1/2 cups packed cooked spinach. Coarsely chop if leaves are large.

2. 2

   Sauté aromatics

   In a medium skillet or sauté pan over medium heat, melt the butter with the olive oil (if using). Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

3. 3

   Make the roux and cream base

   Sprinkle the flour over the shallot and garlic and stir continuously for 1 minute to cook out the raw flour taste. Gradually whisk in the whole milk until smooth, then add the heavy cream. Bring the mixture to a gentle simmer, whisking constantly, until it thickens slightly, about 2–3 minutes.

4. 4

   Incorporate cheeses and seasonings

   Reduce heat to low and whisk in the softened cream cheese until fully melted and smooth. Stir in the grated Parmesan. Add the ground nutmeg, kosher salt, and black pepper, tasting and adjusting seasoning as needed. Stir in the lemon juice to brighten the flavor.

5. 5

   Combine spinach and finish

   Fold the drained, chopped spinach into the cream sauce and cook on low 1–2 minutes until heated through and well combined. If the mixture is too thick, add up to 2 tablespoons of milk to reach desired creaminess. Recheck seasoning and add a pinch more salt or pepper if necessary.

6. 6

   Serve

   Transfer the creamed spinach to a serving dish. Optionally garnish with a light dusting of extra Parmesan and a small grind of black pepper. Serve immediately.