Creamed Spinach
Indulge in the timeless classic of Creamed Spinach, where tender spinach leaves are enveloped in a luscious cream sauce infused with garlic and nutmeg. This rich and velvety dish offers a luxurious dining experience, perfect for adding a touch of elegance to any meal.
Ingredients
- 2 cups chicken stock or low-sodium chicken broth
- 3 8oz bags baby spinach
- 1/2 stick unsalted butter 4 Tbsp
- 2 large shallots minced
- 3 large cloves garlic finely grated
- 2 Tbsp Cognac
- 1 Tbsp Pernod
- 1 cup heavy cream
- 2 springs fresh thyme
- Freshly grated nutmeg
- Kosher salt and white pepper
Instructions
- 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 it 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.
Notes
This recipe was originally published in the December 2017 issue of Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.