Creamed Spinach Sauce
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings.
- 5ounces fresh spinach, trimmed and rinsed well
- 1cup cream, plus more as needed
- 2tablespoons unsalted butter
- Salt and black pepper
- Pinch freshly grated nutmeg (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
262 calories; 27 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
- Step 2
Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you’re using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.
Private Notes
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Cooking Notes
Carlo
5oz of fresh spinach is totally incorrect. Bittman’s recipe for 1 c cream and 2 tbls butter requires 1.5!*pounds* of fresh spinach. Maybe 5oz refers to cooked spinach but even that seems like too little for four portions
Sandy
Also fabulous when made with broccoli.
eric_k
Certainly agree 5 oz (raw) spinach is way off. I haven’t found the correction yet. 1.5lbs (24oz) isn’t unreasonable.
Louise
I was worried about the amount of spinach but just used the amount I got at the farmer's market - a bag full - and used cashew cream - SO GOOD!!
wg
If the recipe is correct and this is really intended to be a sauce (I agree recipe is not feasible for a 4-portion side) then what is it to be served “on”? I can’t imagine slathering this on a fine steak. … maybe on some form of potato?
Tammy
Never thickened but tasty nonetheless.
John C.
This is, in fact, a side dish, not a sauce.
Steve in Atlanta
I wish I’d read the notes. This turned into a green watery mess. I’m a novice cook, so I follow the recipe to the letter. We didn’t eat it, I poured it down the drain.
Holly
Ok I used 10 oz which was a standard prewashed portion. I used maybe 1/2 cup cream. I added some shallots sautéed in the butter and it was delicious. Maybe 2 servings .
5 oz. is WAY to little …
The note before indicates that 1.5 pounds is the correct amount. Five ounces basically adds a little green color to the cream. Had to run out for more spinach as I was cooking this.
Christie from Chicago
Agree with the amount of fresh spinach being too little for the recipe as written. I used 1 pound and 1 C heavy cream and it turned out great. It was a bit thicker than a sauce, more a puree, and we all liked it that way with our steaks.
TOM G
Do you rest the slotted spoon to the ice water?
Al B
yes far too little spinach. also I wouldn't puree it. leave it a bit rough, like in the photo.
Alexis Sogl
Amazing! The only thing I’d add is that I made it with 1/2 cup of cream because it’s all I had an it was great! I also added gruyere on top with a fried egg and ate this as a main for dinner instead of a side.
eric_k
Certainly agree 5 oz (raw) spinach is way off. I haven’t found the correction yet. 1.5lbs (24oz) isn’t unreasonable.
Virginia
I recently got 3 gallon ziplocks of packed fresh large leaf spinach from our farm share. I don’t know what it would have weighed. Blanched, it made maybe 2.5 or 3 cups of wet spinach before puréeing. I added about 4T of creme fraiche (what I had), a bit of nutmeg, salt, and pepper. Stick blender. No butter and no cream. It was terrific and fluffy and yummy — and three of us counting a teenager ate it all! Victory!
TOM G
Lovely!
Carlo
5oz of fresh spinach is totally incorrect. Bittman’s recipe for 1 c cream and 2 tbls butter requires 1.5!*pounds* of fresh spinach. Maybe 5oz refers to cooked spinach but even that seems like too little for four portions
Ester
Hi: Are you sure that the correct amount of spinach for 4 servings is 1.5 POUNDS ????
Tammi
It's a sauce, not a side dish.
Sandy
Also fabulous when made with broccoli.
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