Épinards à la Crème

Prep time: 15 minutes

Cook time: 15 minutes

Total time: ~30 minutes

Servings: 6 servings

Country of Origin

France

Description

Épinards à la Crème (Creamed Spinach) is a luxurious classic. Fresh spinach is blanched rapidly to preserve its vibrant green color, chopped, and then simmered in a rich cream sauce made of butter, shallots, garlic, and heavy cream. A subtle grating of fresh nutmeg completes this velvety, comforting dish.

Presentation & How It's Eaten

Served hot in a small serving bowl, often garnished with a pinch of nutmeg or a few croutons. It is the classic accompaniment to pan-seared steaks, prime rib, or roasted poultry.

Ingredients

• 1 kg (2.2 lbs) fresh baby spinach (or mature spinach leaves, stemmed)

• 40g (3 tbsp) unsalted butter

• 1 medium shallot, finely minced

• 2 cloves garlic, finely minced

• 150 ml (2/3 cup) heavy whipping cream

• A pinch of freshly grated nutmeg

• Salt and freshly cracked black pepper

Step-by-Step Directions

1. Blanch the Spinach: Bring a large pot of salted water to a boil. Add the spinach in batches and cook for exactly 1 minute until wilted.

2. Shock and Dry (The Secret): Drain the spinach immediately and plunge it into a bowl of ice water. Once cold, drain again. Take handfuls of the spinach and squeeze as hard as you can to remove every single drop of water. You should be left with dry, compact balls of spinach.

3. Chop the Spinach: Finely chop the squeezed spinach balls on a cutting board.

4. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the minced shallot and garlic, cooking for 2 to 3 minutes until soft and fragrant, without letting them brown.

5. Simmer with Cream: Pour the heavy cream into the skillet and bring to a gentle simmer. Let it cook for 3 to 4 minutes until the cream has slightly reduced and thickened.

6. Incorporate and Season: Add the chopped spinach to the cream. Stir well to break up the spinach clumps and coat it in the sauce. Simmer gently for 3 minutes until heated through. Season with salt, pepper, and a pinch of freshly grated nutmeg. Serve hot.

Optional

• Parmesan Finish: Stir in 2 tablespoons of finely grated Parmesan cheese in the final minute of cooking for added depth.

• Roux-Thickened Sauce: For an extra thick sauce, sprinkle 1 teaspoon of flour over the sautéed shallots before adding the cream.

Cooking Tips

• Squeeze the Water Out: Spinach holds an incredible amount of water. If you do not squeeze it completely dry after blanching, the water will bleed into your cream sauce, turning it into a watery, thin green soup.

• Fresh Nutmeg: Always use freshly grated nutmeg rather than pre-ground. A little goes a long way, and it perfectly cuts through the metallic taste of spinach and the richness of the cream.

Nutrition Facts

(Estimated per serving)

• Calories: ~140 kcal

• Total Fat: 13g

• Saturated Fat: 8g

• Cholesterol: 35mg

• Sodium: ~210mg

• Total Carbohydrates: 5g

• Dietary Fiber: 2g

• Sugars: ~1g

• Protein: 3g