I Love Creamed Spinach
And the Pioneer Woman is back with one of her patented visual recipes—this time for a classic steakhouse side. —The Serious Eats Team
I love creamed spinach. Have I mentioned that? I do. I think I first developed a love for it during my vegetarian days back in L.A., when my carnivorous friends would drag me out to steak restaurants and I had no choice but to order all the sides on the menu lest I starve. And creamed spinach was always my first choice, followed by sautéed mushrooms, roasted asparagus, garlic mashed potatoes, and carrot purée. Gosh, I was weird.
Today I’m married, it just so happens, to a cattle rancher and I’ve long since learned to love a good, juicy rib-eye. And while I look at my very brief (OK, seven-year) stint as a vegetarian as a youthful indiscretion, I have carried with me a deep, abiding love for steakhouse side dishes. I still love my creamed spinach.
There are lots of different approaches to making creamed spinach---starting with a roux, splashing in some wine, sprinkling on some nutmeg---but most of the time when I have a hankerin’ for the stuff, I just stick to the basics so I can get it into my mouth more quickly: Cream. Spinach. And just a few other simple things to enhance the flavor of the two.
I use spinach, olive oil, butter, garlic, onion, heavy cream, and salt & pepper. Could it get any simpler?
Start by dicing an onion pretty finely. This isn’t very fine yet, but I kept on choppin’ after I snapped the photo.
Shallots work well, too, but you try finding shallots in a small town grocery store in Middle America. Go ahead---find ‘em. I’ll see ya in about six years.
Next, chop 2 cloves garlic.
Melt 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Add onions and garlic and sauté until translucent.
Now add in the spinach.
Lightly press it down with a spoon and toss it very gently as it wilts.
When it comes to creamed spinach, wilting is good.
There---that’s about right. You can stop when the spinach is pretty wilted, but not completely falling apart.
Now add in about a cup of heavy cream. No need to drown the spinach; just give it a nice little bath. A nice little heavy cream bath.
Now sprinkle in some salt…
And black pepper to taste. And that’s it! It took a maximum of ten minutes. And you may have noticed I went a little heavy on the diced onion, but that’s because I like the contrasting texture and sweetness the onion provides. You can certainly cut back on the amount of onions if they give you the willies.
Ahhhh, baby. Ohhhh, yes. Just look at that beautiful burst of verdant culinary beauty. And if you think it looks good, just wait ‘til you taste it.
And word on the street is, it’s delicious cold the next day, eaten with a fork straight out of the fridge.
Of course, I wouldn’t know anything about that.
Love,
Pioneer Woman
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23 Comments:
Who woulda thunk spinach could ever feel that good going down. Silky smooth and creamy with a hint of nutmeg, no steakhouse menu is complete without creamed spinach.
Of course, I'm trying myriad ways to make it lower calorie... None as pleasing as the full-fat variety. If I ever do arrive at an acceptably luxurious recipe, I'll report back.
chiff0nade at 9:22AM on 04/01/08
I LOVE IT TOOO!
hungrychristel at 9:32AM on 04/01/08
I love all greens anyway and creamed spinach is at the top of the list. This prompts another question. Every upscale steak house I've ever been to has this as an optional side dish, (along with garlic smashed 'taters).
How did this begin? Why do beef and creamed spinach always seem to be paired up?
RichardCrystal at 9:43AM on 04/01/08
I like my spinach with butter, garlic and parmesan best. It's a bit lighter than creamed variety, but really, really good.
http://expatriateskitchen.blogspot.com/2007/09/spinach-sauteed-in-butter-and-parmesan.html
ExpatChef at 10:18AM on 04/01/08
I just keep feeding it cream until it can't absorb any more. No interest in a low-fat version; I'd rather have it twice a year than try to choke down ersatz.
Barbara Hanson at 10:39AM on 04/01/08
I used to make it for catering gigs....actually used frozen spinach, but fresh would obviously be great. We just thawed and drained the spinach well, stirred in copious amounts of sour cream, parmesan, salt, pepper, garlic, and a little concentrated beef base (I mixed the base into the sourcream with the other seasonings first now that I think about it), some onion, and baked until hot and thickened. Always went well...
Cary at 10:54AM on 04/01/08
Try using about half a can of lowfat coconut milk in place of the heavy cream for an Asian style take on creamed spinach. I like it even better than the original!
Penelope at 2:01PM on 04/01/08
My step son is turning 13 tomorrow - and I have a tradition of making whatever the kids want for their birthday dinner (which for him, will be this evening, as he is at his mom's tomorrow).
The request this year? Potstickers, fried okra (done in cornmeal) and spinach! I have bags and bags of it downstairs because the kids absolutely love it.....
What a kid - I love him! And I might just cream some of the spinach a la Pioneer Woman for a change of pace....
Maureen at 3:00PM on 04/01/08
Oooh, ditto on that--I love it, too! I'll admit, I even like the version from Boston Market.
OneWallKitchen at 3:19PM on 04/01/08
Two weeks ago I had some leftover feta cheese that I needed to use and wanted to serve pasta. Made creamed spinach with a recipe just like this one, but added the crumbled feta to it and served it over egg noodles. My family ooooohed and aaaaaahed all through dinner and said I could serve it again any time. Fast and delicious!
englishlover at 3:27PM on 04/01/08
A pinch of freshly grate nutmeg hightens the flavor of the creamed spinach.
kimberly joe at 3:30PM on 04/01/08
Try some bacon bits - the already cooked sort that is sold in a jar on the grocer's shelf - yummy!
mfhoyer at 3:50PM on 04/01/08
Try some cheese & nutmeg. I've never eat or seen creamed spinach without cheese or some sort of flour to thicken it, like a bechamel sauce. This should actully be called, "SPINACH IN CREAM."
esspressomeup at 4:53PM on 04/01/08
I am, to be delicate, not a fan of vegetables. But I must admit that looks awesome.
I don't think there's any spinach in season here, how would frozen work out?
FatBastard at 9:12PM on 04/01/08
I make spinach with garlic salt and pepper in a skillet with olive oil and that is very tasty. I don't mind creamed but to me its mushy like babyfood. Covering good veggies with a sauce (with heavy cream) often is not what I like. It just seems like overkill to me.
JerzeeTomato at 2:34AM on 04/02/08
OMG, I adore creamed spinach. In a pinch (don't hate me!) I've even thrown some Stouffer's into the mircrowave. The nutmeg is what it's all about to me for flavoring. Has to be fresh ground.
passy at 10:44AM on 04/02/08
Looks delish!
Kerosena at 10:58AM on 04/02/08
RE:RichardCrystal
The dark leafy greens are a perfect match for a well-marbled beefsteak.
Similar to the tannins in red wine. I think the addition of cream makes the spinach a more luxurious side befitting an upscale restaurant. Many Americans need lots of butter and cream on green vegetables!
marylu2 at 11:17AM on 04/02/08
It's almost as good looking at it as eating it! I have just one place for you to get yer shallots - www.penzeys.com. I use them when I can't get the real thing, and trust me, it all works!
fishingirl at 2:16PM on 04/02/08
I've never been tempted by creamed spinach because the spinach always looked too mushy. This one is calling to me.
mdv at 4:19PM on 04/02/08
This looks incredibly good. But... knowing me and how I just can't leave a recipe alone... I'm wondering how some freshly grated parmigiano reggiano and a tad bit of nutmeg would be... hmmmm....
His,
Mrs. U
TheMrsU at 10:33PM on 04/03/08
I made this last night, while reading the next installment in Pioneer Woman's Black Heels to Tractor Wheels Saga. I really did enjoy the recipe, but it seemed something was missing. I think next time I will add some cheese as many of you suggested. Not much, just a bit. I can't leave recipes alone either.
foofeee at 10:56AM on 04/05/08
Creamed spinach is one of my favorites, too. I usually confine myself to ordering it once or twice a year when I go out to a good steakhouse. However, I may have to change that now!
One restaurant I go to throws in a handful of pinenuts, which gives it some crunch.
But for a more diet-friendly approach, try cooked spinach with a splash of vinegar and just a dab of butter or olive oil stirred in.
Both go great with steak.
talea at 12:29AM on 08/30/08