October 08th, 2019

Parmesan Creamed Spinach

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/25 min

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Parmesan Creamed Spinach

• 28 oz. baby spinach
• 4 tbsp. unsalted butter
• 8 oz. heavy whipping cream
• 1 1/4 c. parmesan cheese, grated
• 2 cloves garlic, sliced thin
• 2 shallots, diced finely
• salt and pepper

1. Preheat the oven to 425 degrees F.  Begin by adding the butter to a pan on medium heat until melted.  Add the shallots and garlic and cook for about 6 minutes or until translucent and sweat down.  At that stage, add the spinach to the pan.
2. Now, while cooking, the spinach is going to reduce in size.  Cook the spinach until it reduces about a quarter of its original size.  Once the spinach is reduced, add the heavy cream and simmer for 5 minutes.
3. After the liquid reduces slightly (do not boil), add a cup of the parmesan cheese.  Mix the creamed spinach until the mixture has thickened and add some salt and pepper.  Now, the mixture is going to be slightly loose since there is not flour.  Turn the heat off the stove and either portion out the spinach or leave in the pan.  If you portion it out, divide the rest of the cheese and top each portion.  If not portioning, add the cheese on top of the spinach in the pan.
4. Then, you're going to add that mixture into the oven until the cheese is melted and turns brown on the top (this is called a "gratin," when you create a crust of cheese on top of a dish).  This should only take about 7-9 minutes.  When brown on top, remove from the oven and serve with a nice, big, juicy steak!

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Me Cuisine

• If you want a more traditional creamed spinach, thicken by mixing the 2 tbsp. of butter with 2 tbsp. of flour to make a "light roux" (used to thicken sauces).  Add this mixture to the spinach after you add the cream and it should thicken once the flour is cooked down.
• Add a tsp. of crushed red pepper for a little kick!