Creamed Spinach
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Creamed Spinach is a sides recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 20 ounces fresh baby spinach (yes, it’s a lot!)
- 3/4 cup heavy cream
- 1/3 cup freshly-grated Parmesan
- pinch of ground nutmeg
- fine sea salt and freshly-ground black pepper, to taste
Method
Sauté the aromatics: In a wide skillet or sauté pan, heat the butter and olive oil over a medium burner. Tip in the shallot and cook for 2–3 minutes, until softened. Stir in the garlic and cook for 30 seconds more.
Wilt the spinach: Add the spinach in large handfuls, stirring frequently until wilted. This will take a few batches as the volume reduces.
Tip in cream and cheese: Pour in the heavy cream and bring to a gentle let it bubble gently. Stir in the Parmesan and a pinch of nutmeg (if using). Let let it bubble gently for 3–5 minutes, stirring often, until the cream thickens slightly.
Salt and serve: Season with salt and pepper to taste. Plate warm as a rich, cozy side dish.
