Creamy Spinach

Creamy Spinach

This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyere, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.

Recipe from Fine Cooking Magazine
SERVINGS
4

Creamy Spinach

This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyere, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.

Ingredients
  • 3   bunches spinach (10 to 12 ounces each), trimmed and washed
  • 2   tablespoons unsalted butter
  • 1/4  cup minced scallions or spring onions (white and light green parts)
  • 3/4  cup heavy cream
  •  Scant 1/2 teaspoon salt, or to taste
  •  Freshly ground black pepper
Related Video
How to Make Spinach

With just a few ingredients this sauteed spinach will be ready in minutes as a perfect side dish to your main entrée.

Directions
1. 
Bring a large pot of water to a boil, salting it well (about 1 tablespoon) Add the spinach to the boiling water and cover the pot to return it to a boil. Uncover and boil the spinach until it wilts completely, about 1 min. Drain in a colander and hold the colander under cold running water to cool the spinach. Squeeze the spinach with your hands to remove excess water. (Don't worry about losing vitamins; you're mostly squeezing out water.) Chop the spinach coarsely (you should have about 1 cup); set aside.
2. 
In a large skillet over medium heat, melt the butter. Add the scallions and cook for 2 minutes, stirring occasionally. Add the chopped spinach, the cream, and the salt. Raise the heat to medium high. Cook, breaking up the spinach with a wooden spoon, until the spinach is tender and has absorbed most but not all of the cream and the pan is still a bit saucy, 3 to 5 minutes. Remove from the heat, season with black pepper, adjust the seasonings as needed, and serve.
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