Description
This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It’s a classic steak side dish.
Ingredients
- 2 teaspoons olive oil
- 2 (16 ounce) bags fresh spinach
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch freshly grated nutmeg
- 1 tablespoon butter
- 2 tablespoons minced shallot
- ¾ cup heavy whipping cream
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons finely shredded Parmigiano-Reggiano cheese (Optional)
Instructions
- Heat olive oil in a large soup pot over high heat; add spinach
- cover
- and cook for 1 minute. Uncover and gently stir until most of the leaves are bright green and wilted
- about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle
- squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
- Mix cayenne pepper
- nutmeg
- salt
- and black pepper in a small bowl.
- Melt butter in a large skillet over medium heat; stir in shallot and cook until just barely golden and translucent
- 3 to 4 minutes. Stir in seasoning mixture and pour in cream; increase heat to medium-high and simmer until the cream sauce reduces by about half
- about 5 minutes. Stir in lemon zest.
- Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated
- about 2 minutes. Stir in Parmigiano-Reggiano cheese until thoroughly combined. Serve immediately.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6