Ingredients with Measurements:
- 1 pound fresh spinach, washed and trimmed
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Special equipment needed: None
Step-by-step instructions:
1. In a large pot of boiling salted water, blanch the spinach for 1 minute. Drain and rinse under cold water. Squeeze out the excess water and chop the spinach.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the nutmeg, salt, and pepper and stir to combine.
4. Add the chopped spinach and cook for 2-3 minutes, stirring occasionally.
5. Add the heavy cream and Parmesan cheese and stir to combine.
6. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the spinach is tender.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 450mg
Carbohydrates: 8g
Fiber: 3g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Half-and-half or milk can be used instead of heavy cream.
- Grated Pecorino Romano or Asiago cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add chopped mushrooms for extra texture.
- Use kale or Swiss chard instead of spinach.
Tips and tricks:
- Make sure to squeeze out as much water as possible from the blanched spinach to prevent the sauce from becoming watery.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a plate with a sprinkle of Parmesan cheese on top.
Garnishes:
A sprinkle of chopped fresh parsley or chives.
Pairings:
This dish pairs well with roasted chicken, grilled steak, or baked salmon.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the sauce separates, whisk it vigorously to bring it back together.
Food safety advice:
Make sure to wash the spinach thoroughly before using it.
Food history:
Creamed spinach is a classic side dish that originated in French cuisine.
Flavor profiles:
Creamy, savory, and slightly nutty.
Serving suggestions:
Serve as a side dish with your favorite protein.
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