Fast and Easy Creamed Spinach
Description
This somewhat healthy creamed spinach recipe from Chef John is delicious! It's a little easier and a little quicker than the traditional classic side.
Ingredients
•
2 teaspoons olive oil
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2 (16 ounce) bags fresh spinach
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1 pinch cayenne pepper, or to taste
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1 pinch freshly grated nutmeg
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salt and freshly ground black pepper to taste
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1 tablespoon butter
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2 tablespoons minced shallot
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3/4 cup heavy whipping cream
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1 teaspoon freshly grated lemon zest
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2 tablespoons finely shredded Parmigiano-Reggiano cheese
Directions
1
Heat olive oil in a large soup pot over high heat; add spinach, cover, and cook for 1 minute. Uncover and gently stir until most of the leaves are bright green and wilted, about 2 minutes.
2
Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
3
Mix cayenne pepper, nutmeg, salt, and black pepper in a small bowl.
4
Melt butter in a large skillet over medium heat; stir in shallot and cook until just barely golden and translucent, 3 to 4 minutes. Stir in seasoning mixture and pour in cream; increase heat to medium-high and simmer until the cream sauce reduces by about half, about 5 minutes. Stir in lemon zest.
5
Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir in Parmigiano-Reggiano cheese until thoroughly combined.
6
Serve immediately.