Creamed Spinach
This creamed spinach is an easy version of the classic, made with fresh spinach and a mascarpone, Parmesan, and cream sauce. Here's how to make it.
Ingredients
- 12 cups cold water
- Kosher salt, to taste
- 1 1/2 pounds spinach, stems removed
- 2 tablespoons (1 oz) 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 grated Parmigiano-Reggiano
- Freshly grated nutmeg, to taste
- White pepper, to taste
Instructions
- 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.
- 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.)
- 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.
- 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.
Notes
- Make it ahead--To make the creamed spinach up to an hour in advance, eep 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 it up to 1 day in advance, let the creamed spinach cool, transfer it to a baking dish, cover, and refrigerate. Reheat in a 300°F (149°C) oven until warmed through.
- Make it easier--Substitute pre-washed bagged spinach or frozen spinach.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets.
- Get creative with leftovers--Use leftover creamed spinach in baked pasta or as a filling for omelets.
Nutrition
Serving: 1portion | Calories: 235kcal | Carbohydrates: 8g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 285mg | Fiber: 4g | Sugar: 1g