Creamed Spinach

Garlic + Parmesan Creamed Spinach

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by

Al McFarland
in
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Creamed Spinach

Garlic + Parmesan Creamed Spinach

Many people probably think I’m weird, but I actually really like spinach. I’m not interested in it because it’s some kind of healthy, superfood-type vegetable – I like it because it tastes great! Apart from the health benefits, there’s something about the grittiness and “squeaky” texture (along with the cool flavour) that gets me every time.
This recipe combines all those great things into something even better. This creamed version brings out the best in the spinach and adds huge layers of complexity. The the rich cream, zesty lemon, and tangy Parmesan really bring the dish to life. Serve this side with pretty much anything you put on a plate, but especially delicious with fish dishes like our Cod Beurre Blanc! Enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Side Dish
Cuisine: French
Calories: 1555
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups baby spinach chopped
  • 1 tbsp olive oil
  • 1 shallot minced
  • 2 cloves garlic chopped
  • 1/2 lemon juice + zest
  • 1 tsp fish spice (e.g. Joe Beef, Old Bay)
  • 1/2 cup vegetable stock
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 cup Parmesan cheese grated
  • 1 tsp Kosher salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • large frying pan
  • citrus juicer
  • microplane
  • grater
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Wash and chop spinach (ensure that it's dry), mince shallot, peel and chop garlic, zest and juice lemon, grate Parmesan, measure and separate all ingredients.
Cooking + Assembly
  1. Heat olive oil in a large frying pan over medium heat. When oil is shimmering, add shallots and cook for 1 minute, stirring continually to avoid browning. Add garlic and cook for an additional 1 minute.
  2. Add chopped spinach to the frying pan and cook until it begins to wilt. Add lemon juice and zest, followed by both the vegetable broth and heavy cream. Stir well to combine. Bring to a soft boil, then reduce heat to low and continue to cook for an additional 5 minutes.
  3. Add salt, pepper, and grated Parmesan and cook for an additional 5 minutes. Serve immediately.

Notes

  • Change this recipe up by adding sundried tomatoes to give it some additional zip.
  • This particular side goes especially well any type of fish dish.

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