Creamed Spinach


At Michael Jordan's The Steak House N.Y.C., chef David Walzog spikes the creamy spinach with truffle oil and black truffle shavings. This recipe is a more classic, truffle-free version.

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  1. 3 pounds fresh spinach, large stems discarded
  2. 1 teaspoon vegetable oil
  3. 1 medium shallot, minced
  4. 1 cup heavy cream
  5. 4 tablespoons unsalted butter
  6. 1/4 cup freshly grated Parmesan cheese
  7. 1/4 cup water
  8. Salt and freshly ground pepper
  1. Heat a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
  2. Heat the oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter and swirl to incorporate. Stir in the Parmesan and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.
Make Ahead
The creamed spinach can be refrigerated overnight; rewarm over moderately low heat.