Cream Spinach Recipe

Blanch spinach

Bring a large pot of water to a rolling boil. Add 1 tsp coarse salt. Working in batches if necessary, add the baby spinach and blanch for 30–45 seconds until wilted but still bright green.

Immediately transfer the blanched spinach to a bowl of ice water to stop cooking and preserve color. Let cool for 1–2 minutes.

Drain the spinach well in a colander, press out as much water as possible with the back of a spoon or by squeezing in a clean kitchen towel. Roughly chop or keep whole leaves depending on preference; measure after draining to yield about 1 lb cooked-down spinach.

Prep aromatics

Peel and finely mince the garlic. Finely mince the shallot (or small onion). Grate the Parmesan and set aside.

In a large skillet or sauté pan set over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add the minced shallot and sauté 2–3 minutes until softened and translucent, taking care not to brown.

Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux and deglaze

Sprinkle 1 tbsp flour over the aromatics and stir continuously for 1 minute to cook the raw flour taste. Slowly pour in 1 cup chicken (or vegetable) stock while whisking to prevent lumps and create a smooth base.

Bring the mixture to a gentle simmer, then add 1 cup heavy cream. Reduce heat to medium-low and simmer gently for 3–4 minutes until the sauce begins to thicken and coat the back of a spoon.

Stir in 1 cup grated Parmesan, a pinch of freshly grated nutmeg, 1 tsp salt, and 1 tsp freshly ground black pepper. Continue to cook 1–2 minutes more until the cheese melts and the sauce is silky. Taste and adjust seasoning, adding 1 tsp lemon juice to brighten the sauce if needed.

Add the well-drained spinach to the cream sauce. Cook over low heat, folding the spinach into the sauce until thoroughly heated and evenly coated, about 2–3 minutes. If the sauce is too thick, stir in 1–2 tbsp water or stock to reach desired consistency.

Taste and adjust seasoning with additional salt, pepper, or a touch more lemon juice. If desired, stir in 1 tsp extra virgin olive oil for shine and finish with 2 tbsp extra grated Parmesan and a pinch (1/4 tsp) red pepper flakes for a subtle kick.

Serve warm as a side dish or spoon over grilled fish, chicken, or pasta. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat over low heat, adding a splash of cream or stock if the sauce tightens.