Creamed Spinach Amandine

Creamed Spinach Amandine
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ½ cup heavy cream
  • ½ Tbs. almond oil (or walnut or hazelnut oil)
  • 20 oz. fresh spinach, stemmed, washed, and drained (about 8 cups, loosely packed)
  • ½ cup sliced almonds, toasted until lightly golden

Heat a large nonstick pan over medium heat. Add a large handful of spinach, and as it wilts and makes room in the pan, add more spinach. When it’s all wilted, pour off any liquid in the pan, add the heavy cream, and season with salt and pepper. Keep on low heat until serving. To serve, sprinkle ...

View full recipe at Fine Cooking


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