When people ask me if I fear eventually running out ofthings to video, I say no, and then joke that even if I did, I’d juststart filming them all over again to keep that sweet ad revenue flowing in. While that wasn’t the reason, I did think about that whilefilming this new and possibly improved creamed spinach recipe. As I’ve admittedbefore, every once in a while I’ll film something because I feel like eatingit, 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, andC.R.E.A.M. by the Wu-Tang Clan was on the stereo. As Raekwon the Chef and MethodMan serenaded me over the foggy span, I started to crave a steak and side ofcreamed spinach. This happens more than I care to admit, where a song triggersa yearning for some sort of tasty bite. Please tell me this happens to you too.
This more contemporary creamed spinach recipe is verysimilar flavor-wise to our previously posted “Steakhouse Creamed Spinach,” butsince it doesn’t use a béchamel, it’s a bit lighter in texture. You'll need touse a nice heavy cream, since it thickens beautifully as it reduces, leavingyou with a simple, but still luxurious sauce.The only way to ruin this dish is to not squeeze all thewater 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 abit; so don’t be afraid to reduce the cream until quite thick. You can alwaysadd another drizzle of cream if you go too far.
Anyway, as the WTC would say, I hope you’re trying to hearwhat I'm kickin' in your ear. This would make a great side dish for your nextsteak dinner, and you should give it a try soon. Enjoy!
Ingredients for 4 portions:2 pounds cleaned spinach2 tsp olive oilFor the cream sauce:1 tbsp butter2 tbsp minced shallotspinch of salt, cayenne, freshly ground black pepper to tastepinch of fresh grated nutmeg1 tsp freshly grated lemon zest3/4 cup cream2 tbsp finely grated Parmigiano-Reggiano cheese
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