Quick answer: wilt and squeeze dry 1½ lb of spinach. Soften a chopped shallot and 2 garlic cloves in 2 tablespoons of butter, add 1 cup of heavy cream and simmer for 4-5 minutes until slightly thickened, then stir in the spinach, ¼ cup of parmesan and a pinch of nutmeg.

Ingredients (4 servings)

  • 1½ lb (680 g) fresh spinach, or two 10 oz packages frozen chopped spinach
  • 2 tbsp butter
  • 1 shallot or ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (240 ml) heavy cream
  • ¼ cup grated parmesan
  • A pinch of nutmeg
  • Salt and pepper

How to make it

  1. Wilt fresh spinach in a large pan or blanch it for 30 seconds; thaw frozen spinach.
  2. Cool, then squeeze it very dry in a clean towel. Chop roughly.
  3. Melt the butter and cook the shallot until soft. Add the garlic for 30 seconds.
  4. Pour in the cream and simmer for 4-5 minutes, until it coats the back of a spoon.
  5. Stir in the spinach, parmesan and nutmeg. Heat through and season.

Why heavy cream?

Heavy cream can simmer and reduce without curdling, which is why steakhouse recipes use it. Lower-fat dairy needs a flour thickener. See heavy cream vs half-and-half and heavy cream substitutes.

Variations

  • Extra thick: stir in 2 oz of cream cheese.
  • Baked: top with more parmesan and broil until golden.
  • Creamed kale or chard: same method; cook the greens a little longer.
  • With bacon: cook chopped bacon first and use the fat instead of butter.

Serve it with

Steak, roast chicken, salmon or as a holiday side. More savory and sweet uses for a carton: heavy cream recipes and cream sauce for pasta.

Frequently asked questions

Can I use frozen spinach for creamed spinach?

Yes. Thaw it and squeeze out as much water as you can. Two 10 oz packages replace about 1½ lb of fresh spinach.

How do I thicken creamed spinach?

Simmer the cream until it reduces and coats a spoon, and squeeze the spinach dry. Parmesan or a spoonful of cream cheese thickens it further.

Can I use half-and-half instead of heavy cream?

Yes, but it is thinner and can split if boiled hard. Stir 1 tablespoon of flour into the butter and onion first to thicken it.

Can I make creamed spinach ahead?

Yes. Refrigerate for up to 3 days and reheat gently with a splash of cream or milk.

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