Fast and Easy Creamed Spinach

Fast and Easy Creamed Spinach

31
Chef John 22157

"This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
  2. Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
  3. Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
  4. Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

Reviews

31
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It was spectacular! Quick and easy. It was very creamy. I would definitely make this again!

Most helpful critical review

I had to add more cream but otherwise great recipe

It was spectacular! Quick and easy. It was very creamy. I would definitely make this again!

Perfect steak side dish! I love making creamed spinach this way, super easy and tasty! I also like adding a little shredded provolone to pump up the creamy cheesy factor.

My favorite creamed spinach recipe to date. I used a 10oz box of frozen chopped spinach instead of fresh - just microwaved it until it was room temp, drained the liquid and added it to the cream...

I used a thawed 10 oz. box of frozen spinach in place of the fresh spinach. Next time, I will increase the nutmeg a bit more and reduce the cayenne, but that is just personal preference.

Made it, loved it. Will make again. The simplicity of the procedure and the clean, simple taste of the ingredients is outstanding.

I substituted sour cream for heavy cream, and used frozen spinach. Flavorful, fast and not-so-naughty!!! YUMMY!!!

Get the Money - Dollar Dollar Bill Y'all!

Best creamed spinach I ever had, and I love creamed spinach! It actually TASTED like spinach, novel idea :) Very easy to make and for the first time, I would change nothing in a recipe. Well I c...

Delicious, of course! One can simply it though by making the cream sauce and just quickly "melting" already chopped spinach right in the sauce. I add vodka and a bit of chicken stock to minced...