Creamed Spinach

Name: Creamed Spinach
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 800 g (1¾ lb) fresh spinach, washed; or 500 g frozen whole-leaf spinach, thawed; 20 g (1½ tbsp) unsalted butter; 1 small shallot, finely chopped; 2 cloves garlic, finely chopped; 150 ml (⅔ cup) heavy cream; 50 g (3½ tbsp) cream cheese; 30 g (⅓ cup grated) Parmesan, finely grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet); 1 pinch freshly grated nutmeg; fine sea salt and black pepper, about 3 g (½ tsp) salt

Wilted spinach in a light garlic-and-nutmeg cream sauce

Serves: 4
Hands-on: 20 min
Total: 25 min
Level: Easy

The steakhouse side, made lighter and greener. Wilting and squeezing the spinach thoroughly is the key step; then it's folded into a quick, garlicky sauce of cream, a little cream cheese for body, nutmeg and Parmesan.

Ingredients

800 gfresh spinach (1¾ lb)washed; or 500 g frozen whole-leaf spinach, thawed
20 gunsalted butter (1½ tbsp)
1small shallotfinely chopped
2 clovesgarlicfinely chopped
150 mlheavy cream (⅔ cup)
50 gcream cheese (3½ tbsp)
30 gParmesan (⅓ cup grated)finely grated; or a vegetarian hard cheese (traditional Parmesan uses animal rennet)
1 pinchfreshly grated nutmeg
fine sea salt and black pepperabout 3 g (½ tsp) salt

Diet: Vegetarian, Gluten-free
Allergens: milk

Method

Wilt the spinach in batches in a large dry pot over medium-high heat, with just the water clinging to the leaves, turning with tongs, 1–2 minutes per batch. Tip into a colander. 6 min
When cool enough to handle, squeeze the spinach hard in your fists or in a clean towel until very dry. Chop roughly.
Melt the butter in a frying pan over medium heat. Cook the shallot until soft, 3 minutes, then add the garlic for 1 minute. 4 min
Add the cream and cream cheese and whisk until smooth. Simmer until slightly thickened, 2–3 minutes. 3 min
Stir in the spinach, Parmesan and nutmeg and heat through, 2 minutes. Season with salt and pepper and serve. 2 min

Why it works

Spinach is about 90% water; squeezing it out after wilting stops it thinning the sauce into a watery pool. Cream cheese adds body and tang without flour, and Parmesan's savoriness deepens the sauce. Nutmeg is the classic partner for cream and greens, lifting their flavor.

Common mistakes

Not squeezing the spinach: the sauce turns watery.
Too much nutmeg: a pinch is enough.
Boiling hard after the cheese goes in: it can turn grainy.

Variations

Indian-inspired: Use ghee, add 1 tsp grated ginger and ½ tsp garam masala with the garlic, and skip the Parmesan.

Make ahead and storage

Make up to 1 day ahead and reheat gently, adding a splash of milk.

Notes

Vegetarians: traditional Parmesan uses animal rennet.