IE 11 is not supported. For an optimal experience visit our site on another browser.

Creamed spinach



  • 1 box frozen chopped spinach (28-30 oz squeezed spinach)
  • 2 ounce whole butter
  • 1 1/4 quart heavy cream
  • 1 teaspoon white pepper
  • 2 teaspoon kosher salt
  • 1/4 teaspoon fresh grated nutmeg
  • 2 tablespoon cornstarch
  • 2 tablespoon cold water
  • 2 cup grated reggiano parmigiano cheese
  • Preparation

    Baking Directions:

    Thaw and squeeze the spinach until all the water is removed.

    Heat heavy cream and butter in a pot until butter melts.

    Add the spinach.

    Add the seasoning.

    Heat until mixture comes to a boil.

    Lower to a simmer and cook for at 10 to 12 minutes until the spinach is cooked/tender.

    Stir constantly so the spinach does not burn.

    In a bowl mix the cold water and cornstarch together.

    (Once spinach is cooked, add the cornstarch mixture to the spinach mixture, stirring constantly until mixture begins to thicken.)

    Add the parmesan cheese and mix well.

    Adjust  the seasoning if necessary.

    Serve hot.

    Recipe Tags