Creamed Spinach
By Joe
Source: Serious Eats — J. Kenji López-Alt, The Food Lab's Creamed Spinach.
A the food lab's creamed spinach recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Melt butter in a Dutch oven or big saucepan over a medium-high flame. Add shallots and garlic and cook, mixing, till softened, around 2 minutes. Tip in spinach in 4 batches, turning each batch using tongs or a rubber spatula plus allowing it to wilt before adding the next. Tip in flour and cook, mixing the whole time, till no dry flour remains. Slowly mix in heavy cream plus milk. Bring to a gentle simmer, mixing, next turn the heat down to the lowest possible setting and cook, mixing now and then, till the spinach is completely softened plus the sauce has thickened, around 1 1/2 hours. Mix in nutmeg and crème fraîche and taste and add salt if it needs it with salt and pepper. Take the pan off the heat. Heat the broiler to high if wanted. Move creamed spinach in order to a 1-quart oval or round casserole dish plus top it using the cheese. Broil till spinach is bubbly plus cheese has formed a well-browned crust, around 2 minutes. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for store-bought or homemade crème fraîche, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 476 kcal |
| Protein | 10.9 g |
| Carbohydrate | 17.6 g |
| of which sugars | 6.3 g |
| of which free sugars | 0 g |
| Fat | 43 g |
| of which saturates | 26.8 g |
| Fibre | 5.6 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
