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. Delicious, Quick Side Dishes



  • 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


  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.

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