Hello World KitchenBeta
A rich, velvety, and indulgent side dish featuring fresh spinach folded into a savory roux-based cream sauce, scented with garlic, nutmeg, and Parmesan cheese. The perfect accompaniment to a great steak.
Ingredients
Spinach
- 24 ounces Fresh spinach — Tough stems removed, washed well
Cream Sauce
- 3 tablespoons Unsalted butter
- 0.25 cup Yellow onion — Finely minced
- 3 cloves Garlic — Minced
- 3 tablespoons All-purpose flour
- 1 cup Heavy cream — Room temperature
- 0.5 cup Whole milk — Room temperature
- 0.25 teaspoon Ground nutmeg — Freshly grated preferred
- 0.5 teaspoon Kosher salt — Plus more for blanching water
- 0.25 teaspoon Black pepper — Freshly cracked
- 0.33 cup Parmesan cheese — Freshly grated
Instructions
-
Bring a large pot of heavily salted water to a boil. Set up a large bowl filled with ice water nearby.
~5 minThe blanching water should taste like the sea to properly season the spinach. -
Working in batches if necessary, add the fresh spinach to the boiling water and cook just until wilted, about 1 minute.
~2 min -
Use a slotted spoon or spider to transfer the wilted spinach immediately into the ice water bath to stop the cooking process and preserve its bright green color. Let sit for 1 minute, then drain.
~2 min -
Take handfuls of the cooled spinach and squeeze out as much water as possible. Place the squeezed spinach in a clean kitchen towel and wring it out again to ensure it is very dry. Roughly chop the spinach and set aside.
~4 minRemoving excess water is crucial; otherwise, your cream sauce will become watery. -
In a large skillet or saucepan, melt the butter over medium heat. Add the minced onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
~4 min -
Sprinkle the flour over the onion and garlic mixture. Whisk constantly and cook for 1-2 minutes to eliminate the raw flour taste, creating a light blonde roux.
~2 min -
Slowly pour in the heavy cream and whole milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until the sauce is thick enough to coat the back of a spoon, about 3-5 minutes.
~5 minIf the sauce gets too thick, you can thin it with a splash more milk. -
Stir in the nutmeg, kosher salt, black pepper, and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
~2 min -
Fold the chopped, dry spinach into the cream sauce. Stir well to coat the spinach evenly and heat through for 2-3 minutes. Taste and adjust seasoning with additional salt, pepper, or nutmeg if desired. Serve immediately.
~3 min
Nutrition
Equipment
- Large pot
- Large bowl
- Colander
- Clean kitchen towel
- Large skillet or saucepan
- Whisk
Tips & Storage
- For a slight kick, add a pinch of cayenne pepper to the cream sauce.
- Do not skip wringing out the spinach; wet spinach will dilute the rich, creamy sauce.
- Freshly grated nutmeg makes a world of difference in the flavor profile compared to pre-ground.
- Storage: Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to loosen the sauce.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
