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!
- 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.