A steak-house favorite for good reason, creamed spinach is one of the ultimate pairings with grilled beef, a rare case where two rich components serve to enhance each other, with no acidic or sweet elements offering relief. Here, Parmigiano-Reggiano and mascarpone cheese are added for a more complex flavor. This also pairs very well with most fish, poultry, and other meats.–Terrance Brennan
LC Classic Creamed Spinach This Is Not Note
Classic creamed spinach this is not. Doesn’t mean we’ve had any complaints about it, though. Quite the contrary, actually. And unlike many recipes for creamed spinach, this one doesn’t begin with a roux, which means it’s practically impossible to mess up and contains no gluten. Two darn good reasons for lots of us to be grateful right there.
Creamed Spinach Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 4
- 12 cups cold water
- Kosher salt, to taste
- 1 1/2 pounds spinach, stems removed
- 2 tablespoons (1 ounce) unsalted butter
- 1/4 cup finely diced onion
- 1/4 cup heavy cream
- 1/4 cup mascarpone, or 1/4 cup additional heavy cream
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano
- Freshly grated nutmeg, to taste
- White pepper, to taste
- 1. Pour the 12 cups water into a large pot, add 1 tablespoon salt, and bring to a boil over medium-high heat. Meanwhile, swirl the spinach in a separate large bowl of cold water, changing the water several times, to remove any sand or grit. Drain the spinach in a colander. Fill the large bowl halfway with ice water.
- 2. Add the spinach to the boiling water and cook for 2 minutes. Using tongs or a slotted spoon, transfer the spinach to the ice water for just a minute or so (this halts the cooking and preserves the vibrant color). Drain the spinach in a colander, squeezing out any excess water. (Seriously. You gotta squeeze that spinach till not a drop of water is left.)
- 3. Wipe out the pot and place it over medium heat. Add the butter and heat until it melts. Add the onion and 1 teaspoon salt and cook until the onions are softened but not browned, about 4 minutes. Add the spinach, cream, mascarpone or additional cream, Parmigiano-Reggiano, and nutmeg and cook, stirring, for 2 to 3 minutes, until the mixture is warm throughout. Season with salt and 6 grinds white pepper. Serve as soon as you can. (See the Make-Ahead Variations below for tricks on how to save yourself any last-minute fuss.)
- To make the creamed spinach up to an hour in advance
- Keep it warm in the top of a double boiler or in a covered heatproof bowl set over, but not touching, a pan of simmering water.
- To make the creamed spinach up to a day in advance
- Let the creamed spinach cool, transfer it to a baking dish, cover, and refrigerate for up to 24 hours. Reheat in an oven preheated to 300°F (149°C) until the creamed spinach mixture is warmed through, about 15 minutes or so. Serve warm.
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Creamed Spinach Recipe © 2005 Terrance Brennan. Photo © 2005 Christopher Hirsheimer. All rights reserved.
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