Creamed spinach is one of those dishes that sounds fancy but is really just a quick white sauce with spinach folded in. The foundation is a simple roux: butter, shallot, garlic, a tablespoon of flour, then milk and cream whisked in until thick. Fresh spinach gets blanched, squeezed dry (squeeze harder than you think you need to), and stirred into the sauce. A pinch of nutmeg in the sauce and Parmesan at the end, and you have a side dish that belongs next to a grilled steak, a roast chicken or, in my not so humble opinion, the Thanksgiving turkey.
The most common mistake is leaving too much water in the spinach. A pound and a half of fresh spinach contains a surprising amount of moisture, and if you do not wring it out in a clean kitchen towel, it will leave the cream sauce thin and watery, more spinach soup than side dish. Squeeze hard, then squeeze again. If you want to save time, frozen spinach works well here. Just thaw it completely and press out every last drop. A teaspoon of lemon juice at the end brightens the whole thing and keeps it from tasting heavy. This reheats well the next day with a small pour of cream to loosen it up, so it is easy to make ahead for Thanksgiving.
Blanch and Squeeze Dry
Bring a large pot of salted water to a boil, add the fresh spinach, and cook for 1 minute until just wilted. Drain it, move it to a bowl of ice water, then wrap it in a clean kitchen towel and squeeze until almost nothing drips out. Chop it roughly. Frozen spinach skips the blanching but not the squeezing.
Make the Cream Sauce
In a medium saucepan, melt the butter over medium heat. Cook the shallot for 2 minutes until softened, then add the garlic for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute to make a roux. Pour in the milk gradually, whisking so it does not lump, and keep whisking for 2 to 3 minutes until it thickens. Add the cream, nutmeg, salt and pepper and simmer for 2 minutes, until the sauce coats the back of a spoon.
Combine and Season
Fold the squeezed spinach into the sauce and stir for about 2 minutes, until it is heated through. Take the pan off the heat and stir in the Parmesan and lemon juice. Taste, adjust the seasoning, and serve right away. It reheats well, so it can be made a day ahead.
Steakhouse-Style Creamed Spinach with Shallot and Nutmeg
Total Time: 20 minutes
Yield: 4 servings
Description
Fresh spinach blanched, squeezed dry and folded into a shallot and nutmeg cream sauce, finished with Parmesan and a little lemon. About twenty minutes, and it can be made a day ahead.
Ingredients
Units
- 1 1/2 pounds fresh spinach (or two 10-ounce packages frozen spinach, thawed and squeezed dry)
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk or half-and-half
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, finely grated
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice
Instructions
- If using fresh spinach, bring a large pot of salted water to a boil. Add the spinach and cook for 1 minute until just wilted. Drain and transfer to an ice water bath. Squeeze the spinach very dry in a clean kitchen towel and chop roughly.
- Melt the butter in a medium saucepan over medium heat. Add the shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste and form a roux.
- Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 2 to 3 minutes.
- Add the heavy cream, nutmeg, salt, and pepper. Simmer for 2 minutes until the sauce is thick enough to coat the back of a spoon.
- Fold in the squeezed spinach and stir until it is fully incorporated and heated through, about 2 minutes.
- Remove from heat, stir in the Parmesan cheese and lemon juice. Taste and adjust seasoning. Serve immediately.
Notes
- Squeeze the blanched spinach in a clean towel until almost nothing drips out. Leftover water thins the sauce.
- Measure the nutmeg. 1/8 teaspoon is all the sauce needs, and more tastes medicinal.
- Frozen spinach works: use two 10-ounce packages, thawed and squeezed dry, and skip the blanching.
- It can be made up to a day ahead. Reheat gently with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Category: Side Dish
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3
- Sodium: 525
- Fat: 15
- Carbohydrates: 12
- Fiber: 4
- Protein: 10
Frequently Asked Questions
Why is my creamed spinach watery?
The spinach still had water in it. After blanching, squeeze it in a clean kitchen towel until almost nothing drips out, then chop it. 1 1/2 pounds of fresh spinach holds a lot of water, and whatever is left thins the sauce, which is only 3/4 cup of milk and 1/4 cup of cream.
Can I use frozen spinach?
Yes. Use two 10-ounce packages, thaw them completely and squeeze them dry. Skip the blanching and go straight to the sauce.
Can I make creamed spinach ahead for Thanksgiving?
Yes, up to a day ahead. Keep it covered in the fridge and reheat it gently over low heat with a splash of cream to loosen it.
If You Liked This Recipe, You’ll Love These
- Baby Spinach Dip Won Ton Cups
- Baked Eggs on Wilted Spinach
- Baked Eggs with Spinach and Parmesan
- Baked Eggs with Spinach, Yogurt, and Spiced Butter
The post Steakhouse-Style Creamed Spinach with Shallot and Nutmeg appeared first on Honest Cooking and Travel.
