The Food Lab's Creamed Spinach Recipe
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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.
Recipe Facts
Ingredients
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3 tablespoons unsalted butter
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2 medium shallots, finely minced (about 1/2 cup)
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2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
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2 pounds curly spinach, trimmed, washed, and drained
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1 tablespoon all-purpose flour
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1 1/2 cups heavy cream
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1/2 cup whole milk
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1/4 teaspoon freshly grated nutmeg
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1/4 cup store-bought or homemade creme fraiche
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Kosher salt and freshly ground black pepper
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2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional)
Directions
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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.
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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.
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Stir in the nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.
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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
Nutrition Facts (per serving) | |
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541 | Calories |
49g | Fat |
20g | Carbs |
12g | Protein |
Nutrition Facts | |
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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. |