Creamed spinach can be clunky, rich with so much cream and butter the spinach itself is an afterthought. This recipe is different. You end up with a delicious mound of lightly cooked spinach enhanced—not weighed down—by a relatively modest amount of cream. Start by reducing cream while infusing it with a subtle hit of onion. Separately, wilt the spinach, drain off the excess liquid, then add the reduced cream, season, and serve.
For a classic steakhouse dinner, pair this creamed spinach with Roasted Herbed Beef Tenderloin, a Caesar Salad, and
Dilled Potato Gratin.
- 1 1/2 cups heavy cream
- 1/2 cup finely chopped yellow onion
- 3 pounds baby spinach, washed
- Kosher salt
- Cayenne pepper
1Combine the cream and onion in a small saucepan over medium heat and bring to a simmer. Let cook until the cream has thickened and reduced by half, and the onion is soft, about 10 minutes.
2Heat a large pot or Dutch oven over medium heat and add about a quarter of the spinach to the dry pot. Cook, stirring occasionally, until wilted. Add more spinach to the pot and repeat until all of the spinach is wilted.
3Set a strainer in the sink and transfer the spinach to the strainer. Drain off the excess liquid and return the spinach to the pot. Add the reduced cream mixture, season well with salt and cayenne pepper, and stir to combine. Serve immediately.
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