Creamed spinach is a timeless classic that adds a touch of richness and silky texture to any meal. This savory vegetable dish is a delightful accompaniment to a wide range of main courses, serving as a creamy and indulgent counterpart to the crispy and savory elements on your plate. The combination of tender spinach leaves, heavy cream, and subtle seasonings creates a luxurious side dish that’s both comforting and elegant.
SERVES 4
INGREDIENTS:
- 2 pounds spinach, stemmed and washed
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- Grated nutmeg
- Freshly ground black pepper
INSTRUCTIONS:
- Prepare the Spinach: Begin by gathering 2 pounds of fresh spinach. Make sure to remove any tough stems and thoroughly wash the spinach leaves to remove any traces of dirt or debris.
- In a large nonreactive skillet or Dutch oven, heat the pan over medium heat. Add a few drops of water, and then add the washed spinach leaves. Cook the spinach until it just wilts. This process should take only a few minutes.
- Drain, Rinse, and Squeeze Dry: Once the spinach has wilted, transfer it to a colander to drain. Rinse the spinach under cold running water to stop the cooking process and cool it down.
- After rinsing, squeeze the spinach dry in the colander to remove excess moisture. Properly draining and squeezing the spinach ensures that your creamed spinach doesn’t become too watery.
- Chop the Spinach: Finely chop the drained and wilted spinach. The chopped spinach will be the star ingredient in your creamed spinach dish.
- Prepare the Creamy Mixture: In a skillet, bring 1/2 cup of heavy cream to a gentle boil over medium heat. As the cream heats up, it will become the base for your creamy sauce.
- To season the cream, add 1/4 teaspoon of salt, a pinch of grated nutmeg, and freshly ground black pepper to taste. The nutmeg adds a subtle, aromatic note that enhances the overall flavor profile.
- Incorporate the Spinach: Stir in the finely chopped spinach into the cream mixture. Continue to cook until most of the excess water from the spinach has evaporated, and the spinach becomes thick and creamy.
- Optionally, you can purée the creamed spinach in a food processor to achieve a smoother texture.
Creamed spinach is a classic side dish that strikes the perfect balance between decadence and simplicity. The tender spinach leaves, bathed in a velvety cream sauce, create a luscious and comforting addition to your meal. The subtle seasonings of nutmeg and black pepper add depth to the dish without overpowering the natural flavor of the spinach.
This Creamed Spinach recipe can elevate any dinner table, serving as a versatile accompaniment to a variety of main courses. Whether paired with a succulent steak, crispy roasted chicken, or a flaky piece of fish, this dish enhances the overall dining experience by adding a creamy and luxurious touch.
The process of wilting, draining, and chopping the spinach ensures that your creamed spinach maintains the perfect balance between creaminess and texture. The result is a dish that’s not too watery or too thick but just right.
So, the next time you want to add a touch of elegance and comfort to your meal, consider making this Creamed Spinach recipe. It’s a timeless classic that never goes out of style and is sure to delight your taste buds with its rich and creamy goodness. Enjoy!
