Ingredients
Equipment
Method
- Wash the spinach thoroughly. In a large skillet, heat the vegetable oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
- Add the spinach to the skillet in batches, allowing it to wilt before adding more. Cook until all spinach is wilted, about 5-7 minutes. Remove the spinach from the skillet and set aside to cool slightly. Once cool enough to handle, roughly chop the spinach.
- In the same skillet, melt the butter over medium heat. Pour in the heavy cream and water. Bring to a gentle simmer, stirring occasionally.
- Stir in the grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to your taste. Continue to simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Return the chopped spinach to the skillet with the cream sauce. Stir to combine and cook for another 2-3 minutes, until the spinach is heated through and well coated.
- For a smoother consistency, you can carefully transfer the mixture to a blender or use an immersion blender directly in the skillet. Blend until you reach your desired creaminess. Serve hot.
Notes
This creamed spinach is naturally gluten-free. For a richer flavor, you can add a pinch of nutmeg or a clove of minced garlic with the shallots.