RECIPE

Creamed Spinach

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 6

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.