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Fast and Easy Creamed Spinach
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Chef John's quick and delectable creamed spinach recipe is a healthier twist on the classic side dish.
Ingredients:
  • 2 teaspoons olive oil
  • 2 (16 ounce) bags fresh spinach
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch freshly grated nutmeg
  • salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced shallot
  • 0.75 cup heavy whipping cream
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons finely shredded Parmigiano-Reggiano cheese
Instructions:
  • In a large soup pot set over high heat, warm up some olive oil. Add the spinach, cover, and cook for 1 minute. Uncover and stir gently until the leaves are vibrant green and wilted, about 2 minutes.
  • Drain spinach thoroughly in a strainer, then place on a plate lined with 4 or 5 paper towels to cool. Squeeze out excess liquid. Transfer spinach to a cutting board and roughly chop.
  • Combine the cayenne pepper, nutmeg, salt, and black pepper in a small bowl.
  • In a large skillet over medium heat, melt butter until it's sizzling. Add shallot and cook until lightly golden and see-through, around 3 to 4 minutes. Add the seasoning mixture, then pour in cream. Increase heat to medium-high and let the cream sauce reduce by half, approximately 5 minutes. Finish by stirring in lemon zest.
  • Lower the heat and mix the spinach with the cream sauce in the skillet. Stir and cook until the spinach is warm and coated, for approximately 2 minutes. Add Parmigiano-Reggiano cheese and stir until well combined.
  • Enjoy immediately.

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