Fast and Easy Creamed Spinach recipe

All Recipes Best Recipe Side Dish Vegetables Greens

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

Nutrition Info

178.9 calories
carbohydrate: 7.1 g
cholesterol: 47 mg
fat: 15.6 g
fiber: 3.4 g
protein: 5.7 g
saturatedFat: 8.7 g
servingSize: -
sodium: 173.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly 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.

  2. Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.

  3. Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.

  4. 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 Parmigiano-Reggiano cheese into spinach until thoroughly combined, serve immediately.

Recipe Yield

6 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!