Classic Creamed Spinach

Fresh spinach wilts down in batches before joining a silky shallot cream sauce, with restrained nutmeg and optional Parmesan for extra savory depth.

37 min

5 servings

Ingredients

2 lb fresh mature spinach, thick stems removed and leaves washed

3 tbsp unsalted butter

1 large shallot, finely minced

2 tbsp all-purpose flour

1 cup heavy cream

1/8 tsp freshly grated nutmeg

1/2 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper

1/3 cup finely grated Parmesan, optional

Large lidded pot · Colander · Wide skillet · Whisk · Large basin

Keep the sauce lush

Squeeze the wilted spinach until it stops dripping before it enters the sauce; trapped water can make the cream loose.

Finish to taste

Serve alongside roast meat or steak, and add Parmesan only if you want a deeper savory finish.

01. Pick through and rinse the spinach, lifting it from the basin so grit stays behind; leave the leaves damp for steaming.

02. Wilt a few handfuls at a time in the covered pot, turning each batch so it collapses evenly while staying bright green.

03. Cool the spinach until comfortable to handle, squeeze until it stops dripping, then chop roughly to keep the finished side easy to serve.

04. Melt butter over medium-low heat and soften the minced shallot until translucent; avoid browning for a mellow cream sauce.

05. Cook flour in the shallot butter for 1 minute, whisk in cream and nutmeg gradually, and simmer gently until the sauce coats a spoon.

06. Fold in spinach, salt, and pepper over low heat until every leaf is coated and the dish is hot throughout.

07. Turn off the heat, add Parmesan if desired, and taste for salt while the sauce is warm.

08. Spoon into a warm serving dish and serve promptly, before the glossy sauce cools and tightens.