This somewhat healthy creamed spinach recipe is lighter than traditional creamed spinach. It is a little easier, a little quicker, and a little more contemporary. Have all your ingredients ready to go ahead of time. It’s a classic steak side dish.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::6
Ingredients
2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
salt and freshly ground black pepper to taste
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)
Directions
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Mix cayenne pepper, nutmeg, salt, and black pepper in a small bowl.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Serve immediately.
DOTDASH MEREDITH FOOD STUDIOS