| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 3 bunches fresh spinach, washed well, rough stems removed
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 1/2 teaspoons red pepper flakes
- 3/4 cup heavy whipping cream
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
Instructions
- Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.
- Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 389 |
| Total Fat | 33 g |
| Saturated Fat | 17 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 83 mg |
| Sodium | 828 mg |
| Serving Size | 1 of 4 servings |
| Calories | 389 |
| Total Fat | 33 g |
| Saturated Fat | 17 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 83 mg |
| Sodium | 828 mg |
Reviews
One word to describe this dish: FIRE!! Stop playin around and go to the store for the ingredients. Thank you Ms. Gina!!
I use 3 packages of chopped frozen spinach drained and squeezed, we love this!
This is a great creamed spinach recipe. I didn’t have fresh spinach, so I defrosted some frozen spinach in the microwave and then squeezed the water out with a towel. I adjusted the amount of ingredients because I had less spinach than the recipe called for. It was the best creamed spinach I ever ate and will make it more often!
EXCELLENT I just added more cheese because I am a cheesy person, but the recipe is perfect the way it is. It was quick and easy plus good, Will be cooking it again go Neelys
I am 67 years young. Who would have though you can change eating habits this late in life .Was cooking for my husband. Didn’t have enough spinach so I added one can of strained artichoke quarters. It was wonderful.
Thanks
PS: I never ate cooked spinach before, Now I am a believe.
Thanks
PS: I never ate cooked spinach before, Now I am a believe.
This recipe brought spinach back to my table. My family can’t get enough. I would like to say that if you don’t boil the spinach before combining it with the other ingredients, it will “overcook” and become “runny”. Exciting recipe, Pat and Gina. Keep them coming.
Good but could be better! I skipped the whole boiling the spinach, I think it was unnecessary. The spinach wilts down fast when you add it to the pan. I used 1 tsp of red pepper flakes and it was still to much. Next time I will only use 1/2 tsp. I will also scale down the cream to 1/2 cup. We like our cream spinach more creamy and not as runny. My other complaint was that I used a bag and a half and next time will use 2 bags. It was enough for two people definitely not four! However, I am going to try this again with those modifications.
Great creamed spinach recipe, except for there’s not much spinach! I used an entire giant plastic container of spinach from heb but it wilted down to about half a cup of spinach! It was just enough for 2 people. I’d need 2-3 giant containers to serve 4-6 people. I used grated mozarella instead of parmesan because it’s milder in flavor.
I looooooooooooove this recipe. I love the neely’s even more. They make everything look so easy. This recipe was easy and it did not take a long time. The is was the Date night segment and I made it for my husband. It is now one of his favorites. Thanks guys!
Very tasty! The best one I’ve made so far. Next time, I’ll try adding water chestnuts, parmesan cheese and red pepper flakes.