American-style creamed spinach
Spinach in reduced cream with Parmesan.
Active time30 min
Cooking30 min
Total45 min
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Ingredients
- half a cup of shallots
- 2 garlic cloves
- 907 g fresh baby spinach leaf
- 3 tbsp unsalted butter
- 475 ml heavy cream with 36% fat
- 1 pinch of ground nutmeg
- ¼ tsp ground black pepper
- ½ tsp fine salt
- half a cup of finely grated Parmigiano-Reggiano
Preparation
Wash the spinach and steam for about 10 min until wilted, in batches if needed. Meanwhile, peel the shallot and garlic. Finely chop the shallot and measure the required amount. Chop the garlic. Finely grate the Parmesan if needed and measure it. Squeeze the spinach thoroughly in a sieve, then chop roughly.
half a cup of shallots2 garlic cloves907 g fresh baby spinach leafhalf a cup of finely grated Parmigiano-Reggiano- saucepan with steamer basket and lid
- sieve
- knife
- chopping board
- fine grater
Melt the butter in a large sauté pan. Cook the shallot gently for 4 min, then add the garlic for 1 min without browning. Add the cream, salt, pepper and nutmeg. Simmer uncovered for about 10 min, stirring, until the cream coats a spoon.
3 tbsp unsalted butter475 ml heavy cream with 36% fat1 pinch of ground nutmeg¼ tsp ground black pepper½ tsp fine salt- nonstick frying pan
- spoon
Melt the Parmesan into the sauce. Stir in the squeezed spinach and heat gently for about 5 min, until hot throughout. If liquid collects, cook gently until it evaporates.
- nonstick frying pan
- spatula
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration