Monday, June 25, 2012

Fast & Easy Creamed Spinach – Cash Rules Everything Around Me (C.R.E.A.M.)

When people ask me if I fear eventually running out of things to video, I say no, and then joke that even if I did, I’d just start filming them all over again to keep that sweet ad revenue flowing in.

While that wasn’t the reason, I did think about that while filming this new and possibly improved creamed spinach recipe. As I’ve admitted before, every once in a while I’ll film something because I feel like eating it, and not because it’s a food wish. This lovely side dish is one such recipe.

I was driving over the Bay Bridge a few weeks ago, and C.R.E.A.M. by the Wu-Tang Clan was on the stereo. As Raekwon the Chef and Method Man serenaded me over the foggy span, I started to crave a steak and side of creamed spinach. This happens more than I care to admit, where a song triggers a yearning for some sort of tasty bite. Please tell me this happens to you too.

This more contemporary creamed spinach recipe is very similar flavor-wise to our previously posted “Steakhouse Creamed Spinach,” but since it doesn’t use a béchamel, it’s a bit lighter in texture. You'll need to use a nice heavy cream, since it thickens beautifully as it reduces, leaving you with a simple, but still luxurious sauce.

The only way to ruin this dish is to not squeeze all the water out of the cooked spinach. If that’s covered, the rest is pretty simple. Keep in mind that even perfect squeezed spinach will still thin out the sauce a bit; so don’t be afraid to reduce the cream until quite thick. You can always add another drizzle of cream if you go too far.

Anyway, as the WTC would say, I hope you’re trying to hear what I'm kickin' in your ear. This would make a great side dish for your next steak dinner, and you should give it a try soon. Enjoy!


Ingredients for 4 portions:
2 pounds cleaned spinach
2 tsp olive oil
For the cream sauce:
1 tbsp butter
2 tbsp minced shallots
pinch of salt, cayenne, freshly ground black pepper to taste
pinch of fresh grated nutmeg
1 tsp freshly grated lemon zest
3/4 cup cream
2 tbsp finely grated Parmigiano-Reggiano cheese

30 comments:

Louise said...

Can this be made with swiss chard? I have so much in the garden and my spinach has already passed until fall.

Chef John said...

yes!

axel14222 said...

You tease us with that beautiful pink skirt steak and then give us creamed spinach? Cruel, chef.....cruel.

Anonymous said...

Chef, are you using a 10" or 12" skillet?

Stew D said...

I love it i'm definitely going to try this next time I get a chance! Especially enjoyed the wu-tang reference that was hilarious get the money, dolla dolla bills yall!

Chef John said...

10!

steelo brown said...

Love the Wu-Tang reference! You're the best Chef John. :)

Anonymous said...

I never plan to make this dish but it doesn't matter what your videos are about, I can't get enough them! You are awesome Chef John! Do you write your own scripts or do you have a team of top notch writers?

Anonymous said...

I used parmesan cheese but it didnt go too well,so I replaced it with some mozzerella , and it worked much better.Any other suggestions,Chef?
Please reply :)

Anonymous said...

I am trying to hear what you are kicking in my ear because you are the best ever.

Chef John said...

thanks all! yes, i write my own material. ;)

Jason Smith said...

Haven't had Stuffed Shrimp in a while. Please show us your take:)

Anonymous said...

can this dish be frozen?

Chef John said...

would not recommend freezing!

Chris K. said...

Yo brothas respect mine, or anger the tech nine.

Daniel said...

did this with frozen spinach and it worked perfectly. just made sure it was well drained/pressed and rest exactly as video. wife was impressed.... AND was easier than the original post.

thanks! greets from Austria
daniel

TerriB said...

I love you Chef John.

Anonymous said...

Do you actually LIKE spinach,chef John?
reply or live in a pigsty:)

Sl1ck01 said...

Gotta appreciate a good WU-Tang ref!!TY for the site you have helped me when Im stuck many a x...

Robin said...

You're funny and you make great creamed spinach too. Great video! For all of you non-spinach eaters out there, you have to try it this way first! YUMMO

Anonymous said...

my mouth is watery while watching your but sir chef john what kind of cream or brand of the cream. can i but it it walmart? thanks & God bless.

Anonymous said...

do you use heavy cream or half & half?

Chef John said...

heavy cream!

Stubor said...

CJ -

Don't mean to gush, but I do enjoy your videos.

Quick ?; any reason I shouldn't use creme fraiche? You got me hooked, man.

Chef John said...

creme fraiche would be great! thanks!

Diana said...

You are loved! Thx ...been looking for a creamed spinach recipe.

MA Hill said...

Added rotissarie chicken, toasted pine nuts, cooked pasta and a little chopped bacon. Yummo! Thanks, Chef John!

MA Hill said...

BTW 1/2 and 1/2 works great!

fito said...

Hey chef John! I wonder why your grated nutmeg is white? isn't it supposed to be a bit darker like in this pic? http://blogs.babble.com/family-kitchen/files/2010/12/nutmeg-high11.jpg

Chef John said...

That's because I'm grating it! If you grind it looks darker.