Fresh Creamed spinach
Yield: makes 4 servings | Total time: 15 min
I love a good creamed spinach, steak house-style, but after eating a nice (steak-house portion), I don't always feel that great. At home, I make this lightened-up version with sautéed fresh organic baby spinach. And for tang and creaminess, I like to stir in a tablespoon or two of crème fraîche. It's actually easy to make your own; otherwise, I like the one made by Vermont Creamery--look for the fuschia-colored tub in the cheese section of your local market. Make sure to drain the spinach well before adding back to the pan. Serve as a side dish, or with some fresh fish or with a fried egg on top.
- 2 pounds baby spinach, preferably organic
- Extra virgin olive oil
- 1 shallot, minced
- 2 cloves garlic, minced or sliced
- Pinch dried red pepper flakes
- 1 to 2 tablespoons crème fraîche
- Heat a large sauté pan or wok over medium-high heat. Rinse spinach and drain; some water is fine as it will help steam the spinach. Add spinach to the hot pan and, using tongs, turn spinach over until most of it is wilted. Remove to a colander set over a bowl or in the sink. Sauté in batches. Once all the spinach has been wilted and is draining, add a pinch of salt to the spinach. Let drain at least 10 minutes. Once cool enough to handle, using your hands, squeeze spinach to remove as much liquid as possible. Dry out pan.
- Heat some olive oil in the pan and place pan over medium-high heat. Add shallot and garlic and cook, stirring occasionally, 1 to 2 minutes. Add drained spinach back to the pan. Season with crushed red pepper flakes. Turn off heat and stir in crème fraîche. Serve warm with a sprinkling of finishing salt, such as Maldon sea salt flakes, French fleur de sel, or Jacobsen's Flake Finishing Sea Salt (while you're at it, check out Jacobsen's salty black licorice and salty caramels, too). Drizzle more extra virgin oil over and maybe a squeeze of fresh lemon.
Date Published: April 9, 2015
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