Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step

Creamed Spinach

Related Ingredients
shadow

Tasting Tips

Super-creamy, buttery and decadent, this spinach makes the perfect side for a meaty meal.

Its flavor is delicate, but it’s rich and substantial enough to stand up to steak. To get his desired texture, Michael purées half the cooked spinach in his food processor and folds it into chopped spinach leaves. If you prefer spinach that’s as smooth as baby food, go ahead and purée the entire batch.

Tips & Techniques

  1. Speedy sauté. Spinach wilts quickly, so keep a close watch on your pan and be careful not to overcook it. Spinach that’s been sautéed too long will lose its vibrant green hue.
  2. Wax on, wax off. Keep a piece of wax paper or parchment on top of your creamed spinach until you’re ready to serve it. This will prevent a skin from forming on top.
  3. Warm it up. If you need to reheat the spinach prior to serving, keep it over very low heat and stir it frequently with a rubber spatula.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Blender. By puréeing the spinach with the cream in the blender, we get an impossibly smooth texture and a gorgeous green color.

The list below includes all the equipment you’ll want to make this dish.

Large sauté pan

Tongs

Blender

Rubber spatula

Blender or food processor

Wax paper

Baking sheet lined with paper towel

Small sauce pot


Ingredients
  • 3 tablespoons butter
  • 2 medium shallots, minced
  • 9 cups spinach leaves (about 24 oz.)
  • 1 cup heavy cream
  • Salt and pepper

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method
  1. In a small saucepan, heat the cream just to a simmer. Turn off the heat.
  2. Heat a large sauté pan on high heat. Add butter. When butter is melted add the shallots. Sauté the shallots until they are soft and translucent.
  3. Add the spinach a little at a time and season lightly with salt. Turn off stove once the majority of the spinach has cooked down. The remaining uncooked spinach will wilt from the residual heat of the pan. Stir and sweat the spinach until it is tender and bright green.
  4. Transfer the wilted spinach to a baking sheet lined with paper towel. Press with more paper towels to absorb excess liquid. Chop half of the sautéed spinach and transfer to the small sauce pot that was used for the cream and reserve the remaining spinach for the blender.
  5. Add the other half of the sautéed spinach to the blender with the cream. Purée until smooth.
  6. Add the purée back into the small sauce pan with chopped spinach. Fold together. Season with salt and pepper. If necessary, rewarm over very low heat prior to serving.

Here is a great way to turn this dish into a meal

Creamed spinach with sautéed scallops & bacon

Go southern by browning some cubed bacon in a pan. Drain the excess fat and in the same pan and sauté scallops that have been seasoned with salt and a touch of smoked paprika.

comments