Creamed Spinach

If you’re looking for an easy, but tasty, side dish for your holiday feast, we’ve got it right here!  Chef Ray’s Creamed Spinach is a real crowd pleaser. All you need is a few ingredients and a few minutes and you can make a veggie dish that even non-veggie fans will devour.  And since oven space is at a prime on the holidays, this dish require the stove-top only, so your oven can be free-and-clear for the turkey…and don’t forget about those dinner rolls!  So here’s Chef Ray’s instructions on how to make Creamed Spinach.  Enjoy and bon appetit!

Creamed Spinach

  • 10 Oz. Bag of Fresh Washed Spinach                      •   2 Cloves Garlic, pressed
  • 3 Tbsp. Clarified Butter                                                •   1 Pinch Thyme
  • 3 Tbsp. Minced Shallots                                              •   1 Pinch Cayenne
  • 2 Tbsp. Flour                                                      •   Salt or Vegetable Base, To Taste
  • 1 Cup Heavy Cream                                         •   White Pepper, To Taste
  • ½ Tbsp. Worcestershire Sauce                                   •   ⅓ Cup Grated Parmesan Cheese


Steam spinach until tender (about 3 minutes in a double boiler).  Cool, roughly chop and set aside in a bowl.  In a 10”-12” sauté pan, sweat the shallots with the clarified butter until they are transparent but not brown.  Stir in the flour and cook slowly for another 2-3 minutes.  Slowly whisk in the heavy cream, Worcestershire sauce, garlic, thyme, cayenne, salt, and white pepper to taste.  Bring mixture to a very low simmer and cook for 2 minutes longer.  Add chopped spinach with any juice which may have accumulated to the mixture and stir well.  Simmer for a few minutes longer until slightly thickened.  Stir in the parmesan cheese and cook until thickened to your desired consistency.

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