The Food Lab's Creamed Spinach Recipe

Why It Works

Low, slow cooking reduces the spinach juices to concentrate their flavor.
Crème fraîche added right at the end lends brightness.

The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture. The only minor embellishments are a doubling-up of the alliums (I use shallots and garlic) and a last-minute shot of crème fraîche, which serves a function similar to when it's added to creamy scrambled eggs at the last minute: a final dose of creaminess and fresh flavor.

The Food Lab's Ultimate Creamed Spinach

Active: 30 mins

Total: 2 hrs

Serves: 4 servings

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3 tablespoons unsalted butter
2 medium shallots, finely minced (about 1/2 cup)
2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
2 pounds curly spinach, trimmed, washed, and drained
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1/2 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/4 cup store-bought or homemade creme fraiche
Kosher salt and freshly ground black pepper
2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional)

Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.
Add the flour and cook, stirring constantly, until no dry flour remains. Slowly stir in the heavy cream and milk. Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 1/2 hours.
Stir in the nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.
If desired, preheat the broiler to high. Transfer the creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese. Broil until the spinach is bubbly and the cheese has formed a well-browned crust, about 2 minutes. Serve.

This Recipe Appears In

The Food Lab's Ultimate Creamed Spinach

Nutrition Facts (per serving)
541	Calories
49g	Fat
20g	Carbs
12g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	541
% Daily Value*
Total Fat 49g	63%
Saturated Fat 31g	153%
Cholesterol 145mg	48%
Sodium 696mg	30%
Total Carbohydrate 20g	7%
Dietary Fiber 7g	23%
Total Sugars 8g
Protein 12g
Vitamin C 26mg	129%
Calcium 428mg	33%
Iron 9mg	48%
Potassium 1311mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.