| Level: | Easy |
| Total: | 21 min |
| Prep: | 10 min |
| Cook: | 11 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds fresh spinach, washed and tough stems removed
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
Instructions
- Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
- Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 223 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 56 mg |
| Sodium | 630 mg |
Reviews
Is a touch more cream in order? Or maybe I didn’t do the “until the liquid is released” part right and it watered down the cream? Absolutely delicious, though! I’m helping my Mom out after knee replacement surgery, and I made this for her and my Dad. I knew Dad would love it, but was unsure if Mom would eat it (she’s finicky, to say the least). Not only did she eat it, but she asked me to make it again three days later. I think both times I made it, I wasn’t patient enough for the “until the liquid is released” moment & it watered down the cream, but it was still absolutely devoured with great gusto! Thanks, Emeril! Your Creamed Spinach is picky Mom approved!
Simple, easy and delicious! Made it as a side to our Christmas prime rib dinner. Everyone loved it. No leftovers!
I have been using this recipe since 2001 for Thanksgiving each year and it is always a huge hit and super easy and delicious. I do add a little cream cheese and it at the end and it adds a bit more flavor and makes it a bit more creamy. I usually triple the recipe as the spinach shrinks down.
I’ve made this recipe like a dozen times, always turns out great and everyone loves it.
Perfect balance of everything. Not too creamy. Doesn’t overpower the spinach. Seasonings are spot on. Thank you Emeril!!