Creamed Spinach
Creamed spinach is a popular American side dish, and in creating my version of it, I used some French cooking techniques. Like other French recipes, it is very rich and creamy, and it has an outrageous taste you will love.
(Recipe by：Chef Yasue Siewert)
Times
Prep. Time: 30 minutes
Cook Time: 30 minutes
Yield
4 servings
Ingredients
12 oz baby spinach leaves
2 cloves garlic, minced
½ medium size onion, minced
2 cups heavy cream
3 tbsp white wine
1/4 tsp kosher salt to taste
1/8 tsp white pepper
1½ tbsp grated parmesan cheese
Directions
In a medium saucepan, add garlic, onion, heavy cream, and white wine. Bring to a boil (watch carefully, easy to boil over) and reduce the heat med-low and cook until the sauce reduced by half to 2/3, about 30 minutes.
While making the sauce, bring a pot of salted water to a boil over high heat. Add the spinach leaves and cook for 1 minute. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Preheat the oven 400F degree.
Combine the sauce, cooked spinach, salt, and white pepper. Mix well and pour into baking dish. Sprinkle parmesan cheese over.
Bake for 30 minutes or until lightly golden browned.
Serve warm.
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