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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  • Servings: 6

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  • 3 pounds fresh spinach, large stems discarded
  • 1 teaspoon vegetable oil
  • 1 medium shallot, minced
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup water
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Published March 2000

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