Classic Creamed Spinach

Classic Creamed Spinach
Photo by Scott Phillips


  • Kosher salt
  • Freshly ground black pepper
  • ½ cup whole milk
  • 2 lb. fresh spinach (mature crinkly leaves, not flat baby leaves), stems removed
  • ½ cup heavy cream
  • ½ oz. (1 Tbs.) unsalted butter
  • 1 Tbs. plus 1 tsp. all-purpose flour
  • + 3 more ingredients
    • 3 large cloves garlic, smashed and peeled
    • 1/3 cup freshly grated Parmigiano-Reggiano
    • Freshly grated nutmeg

Wash the spinach thoroughly using 2 or 3 changes of water, but don’t dry the leaves. Set a 6- to 8-quart Dutch oven over medium-high heat and add half of the wet spinach to it. Season with 1/4 tsp. salt, cover, and steam, tossing frequently, until wilted, 3 to 4 minutes. Transfer to a colander in...

View full recipe at Fine Cooking


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