The Ultimate Creamed Spinach

The key to great creamed spinach is time. Low, slow cooking to slowly reduce the spinach’s juices, along with the creamy béchamel sauce, into a rich, thick coating with a near-pudding-like texture. I like to finish mine with a bit of crème fraîche for added creaminess and acidity. For the absolute ultimate holiday side dish, make your crème fraîche from scratch (see here) and broil the whole shebang topped with Parmigiano-Reggiano.

SERVES 4

INGREDIENTS:

• 3 tablespoons unsalted butter
• 2 medium shallots, finely minced (about ½ cup)
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 2 pounds curly spinach, trimmed, washed, and drained
• 1 tablespoon all-purpose flour
• 1½ cups heavy cream
• ½ cup whole milk
• ¼ teaspoon freshly grated nutmeg
• ¼ cup crème fraîche
• Kosher salt and freshly ground black pepper
• 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional)

INSTRUCTIONS:

1. Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.
2. Add the flour and cook, stirring constantly, until no dry flour remains. Slowly stir in the heavy cream and milk. Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1½ hours.
3. Stir in the nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.
4. If desired, preheat the broiler to high. Transfer the creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese. Broil until the spinach is bubbly and the cheese has formed a well-browned crust, about 2 minutes. Serve.

SERVING OPTIONS:

• Creamed spinach is a versatile side dish that complements a variety of main courses. It pairs exceptionally well with roasted meats such as turkey, chicken, beef, or pork.
• For a vegetarian option, serve the creamed spinach alongside a hearty mushroom risotto or vegetable Wellington.
• Serve the creamed spinach as a side dish for special occasions, holiday dinners, or as an elegant addition to a fancy dinner party menu.
• To enhance the flavors, garnish with a sprinkle of freshly ground black pepper and a pinch of nutmeg before serving.
• For a complete meal, serve the creamed spinach over a bed of buttery mashed potatoes or with a side of fluffy quinoa.

NOTE:

• Trimmed kale or chard leaves will work just as well here.

Creamed spinach is a delightful indulgence that brings comfort and sophistication to any meal. The rich, velvety texture and the harmonious blend of flavors make it a true crowd-pleaser. Whether you’re serving it as a side dish for a holiday feast or as an accompaniment to an elegant dinner party, this ultimate creamed spinach is sure to impress your guests and leave them craving for more.

So, take your time to slowly braise the spinach, allowing the flavors to meld and intensify, and don’t forget that touch of crème fraîche for that extra creaminess. Whether you opt for the broiled Parmigiano-Reggiano topping or enjoy it as is, this creamed spinach recipe will surely become a star on your dining table. Enjoy the delightful decadence and savor every spoonful of this ultimate comfort food!