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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
- 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.
- 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.
- 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.
- 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
Serves: 4
Total Time: 20 minutes
Active Time: 20 minutes
- In a small saucepan, heat the cream just to a simmer. Turn off the heat.
- 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.
- 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.
- 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.
- Add the other half of the sautéed spinach to the blender with the cream. Purée until smooth.
- 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.