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Creamed Spinach
Creamed Spinach
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up quick and delicious creamed spinach with a flavorful Dijon mustard sauce. Perfect with chicken, steak, or pork.
Ingredients:
  • 3 tablespoons unsalted butter, softened, divided
  • 1 1/2 tablespoons flour
  • 1/4 cup finely chopped onion
  • 25 to 30 ounces fresh baby spinach leaves
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard, or to taste
Instructions:
  • Prepare the beurre manie by combining 1 tablespoon of butter with flour in a small bowl until well mixed. Set aside.
  • Caramelize the onions: In a spacious (12-inch) skillet over medium heat, melt the rest of the butter. Add the onions, stirring occasionally, and cook until softened, about 3 to 4 minutes.
  • Cook the spinach: Add a generous handful of the spinach leaves into the skillet without overcrowding. Season with salt, pepper, and 2 tablespoons of water. Using tongs, sauté the spinach until wilted. Transfer to a bowl, reserving some liquid in the pan. Repeat with the remaining spinach in batches. Take the pan off the heat.
  • Prepare the cream sauce: With a large spoon, separate the spinach from the juices in the bowl by tilting it over the pan. Set the bowl aside. Whisk in the cream, buerre manie, and mustard. Bring the sauce to a boil over medium heat. Season with more salt and pepper to taste.
  • Incorporate the spinach into the sauce: Gently mix the spinach until coated in the sauce and reheat before serving.

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