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. Squeeze the spinach thoroughly in a sieve, then chop roughly.
907 g fresh baby spinach leaf- saucepan with steamer basket and lid
- sieve
- knife
- chopping board
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.
half a cup of shallots2 garlic cloveshalf a cup of finely grated Parmigiano-Reggiano- 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