Recipe by Chef John
"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."
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2 (16 ounce) bags
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
freshly grated nutmeg
heavy whipping cream
freshly grated lemon zest
finely shredded Parmigiano-Reggiano cheese
It was spectacular! Quick and easy. It was very creamy. I would definitely make this again!
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. Excellent!
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.
I substituted sour cream for heavy cream, and used frozen spinach. Flavorful, fast and not-so-naughty!!! YUMMY!!!
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.
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Made it, loved it. Will make again. The simplicity of the procedure and the clean, simple taste of the ingredients is outstanding.
We made this for a Christmas side dish to our prime rib roast. It was a hit all around. And as stated, surprisingly easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Fast and Easy Creamed Spinach
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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