Creamed Spinach

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  • 2 pounds spinach, leaves washed, touch stems removed
  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup heavy cream
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Salt and ground black pepper, to taste


  1. Place a large pot of water over high heat and bring to a boil.
  2. Add the spinach to the pot and cook just until wilted (2 minutes)
  3. Drain the spinach well in a fine mesh sieve, pressing on it lightly to squeeze out as much water as possible.
  4. Roughly chop the spinach and set it aside.
  5. Place a large high-sided skillet over medium-high heat with the butter.
  6. Add the shallots and garlic to the pan and cook, stirring occasionally, until tender and aromatic (2-3 minutes).
  7. Add the reserved spinach and cook until heated through (2-3 minutes).
  8. Add the cream, nutmeg, cheese, and some salt and pepper to the pan and cook, stirring occasionally, until the cream has thickened (4-5 minutes).
  9. Serve.


The easiest way to wash greens is to fill a large sink or bowl with cold water. Add the greens to the water, ensuring they are a few inches above the bottom, and gently swirl them around in the water. Let the greens then site for a few minutes so that the sediment rinsed off from them can sink to the bottom.

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