Sunny Bang, chef at Strip House, a top-tier New York City steakhouse, reveals how he achieves his perfect creamed spinach. This is an easy recipe make at home recipe for a delicious and creamy side dish with a whiff of truffle. It's easy and tastes much better than any store-bought or frozen versions!
- Three 10-ounce bags clean fresh spinach, roughly chopped
- 1/4 cups heavy cream
- 1/4 cup butter
- 3 tablespoons minced white onion
- 2 tablespoons white truffle oil
- 1/2 cup Grana Padano cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
- Truffle butter (optional)
Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
Melt the butter in the skillet over medium heat. Add the minced onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream and truffle oil. Add the Grana Padano cheese and whisk until smooth and creamy and emulsified. Then stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
For a more decadent version: Whisk in some store bought Truffle Butter until it is melted and creamy into the creamed spinach before serving.