AI-generated
Source: https://recipheon.com/en/recipes/main-dishes/creamed-spinach
About this recipe
Creamed spinach with nutmeg has tender leaves coated in a creamy sauce. Add the fresh spinach gradually: it takes up plenty of space but quickly shrinks as it heats. First, cook off the liquid released by the leaves so the cream does not turn into a watery soup. Briefly transfer the spinach to a bowl and reduce the cream in the same pan until it lightly coats a spoon. The leaves go back into the sauce just long enough to heat through, so they retain their texture. Onion, garlic, and a little nutmeg add flavor without the need to thicken the sauce with flour. This makes four servings of a warm side dish.
Ingredients
Spinach in Cream
800 g fresh raw spinach leaves, weighed after removing tough stems
200 ml liquid whipping cream (30% fat)
30 g unsalted butter (82% fat)
60 g peeled onion
1 small garlic clove, about 3 g after peeling
4 g salt
0.3 g ground black pepper
0.2 g ground nutmeg
Steps
Wash the trimmed spinach leaves thoroughly and dry them carefully. Finely chop the peeled onion and garlic.
Melt the butter in a wide, deep frying pan over medium-low heat. Add the onion and cook for about 5–7 minutes until soft and translucent, without browning. Add the garlic and stir for about 1 more minute, until fragrant.
Increase the heat to medium and add the spinach in 3–4 batches, stirring; let each batch wilt before adding the next. After about 8–10 minutes in total, all the leaves should be wilted and tender. Cook uncovered for about another 3–5 minutes, stirring, until the released liquid has evaporated and no longer pools on the bottom. Do not pour off the liquid, do not squeeze the leaves, and do not brown the spinach.
AI-generated Transfer the entire contents of the pan to a bowl while you reduce the cream, so the leaves do not overcook. Pour the whipping cream (30% fat) into the same pan and bring to a gentle simmer. Cook uncovered over medium-low heat for about 4–6 minutes, stirring frequently, until slightly thickened and coating a spoon in a thin layer. Do not let it boil vigorously.
AI-generated Return the entire contents of the bowl to the pan. Add the salt, pepper, and nutmeg, stir, and warm over low heat for about 2–3 minutes until the spinach is hot and the leaves are evenly coated in sauce. Stop heating when the sauce clings to the leaves, without a watery layer on the bottom; do not keep cooking for long, so the leaves retain their texture.
AI-generated Divide the spinach into 4 side-dish servings and serve immediately while warm.
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