Vegetables Greens Spinach Easy Creamed Spinach Be the first to rate & review! Butcher Erika Nakamura makes a mean creamed spinach, using a combo of Cognac and Pernod to add complex flavor to the steakhouse staple. By Erika Nakamura Updated on December 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 30 mins Yield: 8 Ingredients 2 cups chicken stock or low-sodium broth Three 8-ounce bags baby spinach 1/2 stick unsalted butter 2 large shallots, minced 3 large garlic cloves, finely grated 2 tablespoons Cognac 1 tablespoon Pernod 1 cup heavy cream 2 thyme sprigs Freshly grated nutmeg Kosher salt White pepper Directions In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let cool, then squeeze out as much liquid as possible. In a large, shallow pot, cook the butter, shallots and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes. Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long match, then return to the heat.) Stir in the drained spinach, cream and thyme. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. Season with a pinch of nutmeg, salt and white pepper and transfer to a bowl. Serve the creamed spinach hot. Abby Hocking Make Ahead The creamed spinach can be refrigerated overnight. Rate it Print