This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's made by simply adding salt to a mix of minced vegetables and herbs; it's great on everything from steak to roast poultry, fish and vegetables. Slideshow:  Great Spinach Recipes 

Hugue Dufour
February 2014

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© Con Poulos

Recipe Summary

active:
1 hr 15 mins
total:
1 hr 40 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425º. In a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. Transfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.

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  • Wipe out the saucepan, then use it to melt the remaining 2 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the white wine and cook, stirring, until absorbed, about 3 minutes. Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the Salted Herbs and season lightly with pepper.

  • Fold the spinach into the cream sauce and scrape the mixture into a buttered 1 1/2-quart baking dish. Bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.