Thanksgiving recipes · Vegetables and salad
Steakhouse creamed spinach
Rich, garlicky and made on the stove, so it doesn't fight anyone for oven space.
25 min hands-on25 min start to finishNo oven on Thursday
VegetarianGluten-free
Photo: Arnold Gatilao, CC BY 2.0
When to make it
Wilt and squeeze the spinach the day before. Finish the sauce on Thursday in 10 minutes.
- Wednesday, Nov 25 · Wilt and squeeze dry the spinach for the creamed spinach
- Thursday · Make the creamed spinach on the stove; keep warm on low (25 min before dinner)
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
For 10
- 3 lbfresh spinach or 3 lb frozen, thawed
- ½ stick (4 tbsp)unsalted butter
- 1shallots minced
- 3 clovesgarlic minced
- 1½ cupsheavy cream
- 4 ozcream cheese
- ½ cupgrated Parmesan
- ¼ tspground nutmeg
- 1 tspkosher salt
How to make it
Wilt
Wilt the spinach in batches in a large pot with a splash of water, 2 minutes a batch. Cool, then squeeze out as much water as you can with your hands or in a towel. Chop it.
Sauce
Melt the butter over medium heat, cook the shallot and garlic 3 minutes, then add the cream and cream cheese and whisk until smooth. Simmer 3 minutes until thick.
Finish
Stir in the spinach, Parmesan, nutmeg and salt and cook until hot through. Keep warm on the lowest heat, adding a splash of cream if it tightens.
Chef's notes
- Wring the spinach hard. Water is what makes it soupy.
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