Creamed Spinach Sauce

By Mark Bittman

Creamed Spinach Sauce
Grant Cornett for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Theo Vamvounakis.
Total Time
30 minutes
Rating
4(282)
Comments
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Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.

Featured in: The Pleasure of a Steak at Home

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Ingredients

Yield:4 servings.
  • 5ounces fresh spinach, trimmed and rinsed well
  • 1cup cream, plus more as needed
  • 2tablespoons unsalted butter
  • Salt and black pepper
  • Pinch freshly grated nutmeg (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

262 calories; 27 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 238 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.

  2. Step 2

    Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you’re using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Ratings

4 out of 5
282 user ratings
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Comments

Sandy

Also fabulous when made with broccoli.

5 oz. is WAY to little …

The note before indicates that 1.5 pounds is the correct amount. Five ounces basically adds a little green color to the cream. Had to run out for more spinach as I was cooking this.

Julia R C

Update to update. May need one and half cups of cream for 5oz spinach.

Julia R C

An Update: Used the ingredients but: used 5 oz baby spinach briefly sautéed to wilt. Noticed that the cream was not thickening when I heated it and so, in a small pot, I prepared a roux (1Tbsp flour and 1 Tbsp butter). Added about one cup of the warmed heavy cream, a small pinch of nutmeg then added the spinach which I hand chopped. It was a delicious pasta sauce for a small serving of pasta. (Recipe can be increased) I served it with Parmesan cheese. It was delicious!It was super rich. Will try it again using 2% or nonfat evaporated milk in place of the heavy cream or blending the cream with the evaporated milk.

Louise

I was worried about the amount of spinach but just used the amount I got at the farmer's market - a bag full - and used cashew cream - SO GOOD!!

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