Lionheart Wines
rounded corner

Creamed Spinach (Crème D’ Epinards)

Serves 4 to 6 as a side dish


4 lbs. spinach, stemmed and tough mid-ribs removed
2 teaspoons unsalted butter
½ cup hopped onion
1 teaspoon minced garlic
Pinch of ground nutmeg
1 cup heavy cream
Salt and freshly ground black pepper to taste


  • Blanch the spinach in a large pot of slated boiling water for 2 to 3 minutes.
  • Drain, rinse under cold running water, transfer to a colander, and press with athe back of a large spoon to remove any excess moisture.
  • In a medium sauté pan or skillet over medium heat, melt the butter.
  • Add the onion and garlic and cook until translucent, about 3 minutes.
  • Add the nutmeg, cream, and 1 lb of the blanched spinach leaves.  Season with salt and pepper.
  • Cook until the spinach is lightly tender, about 4 to 5 minutes.
  • In a blender or food processor, puree the cream mixture.
  • In a medium saucepan, combine the remaining blanched spinach and the spinach puree.  Season with slat and black pepper.
  • Cook until lightly thickened.  Serve immediately.

Bon Appetit – November 2001, pg. 193
The Pleasures of Slow Food Cookbook, Pg. 120

rounded corner