Ingredients
Equipment
Method
- Wash the spinach thoroughly. In a large skillet, heat the vegetable oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
- Add the spinach to the skillet in batches, allowing it to wilt before adding more. Cook until all spinach is wilted, about 5-7 minutes. Remove the spinach from the skillet and set aside. You can roughly chop it if desired.
- In the same skillet, melt the butter over medium heat. Pour in the heavy cream and water. Bring to a gentle simmer, stirring occasionally.
- Stir in the grated Parmesan cheese. Continue to simmer for about 3-5 minutes, or until the sauce slightly thickens. Season with salt and pepper to taste.
- Return the wilted spinach to the skillet with the cream sauce. Stir to combine and heat through, about 2-3 minutes. If you prefer a smoother consistency, you can use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
- Let the creamed spinach rest for about 5 minutes before serving. This allows the flavors to meld.
Notes
For a richer flavor, you can add a clove of minced garlic along with the shallot. If you want a smoother sauce without blending, ensure the cream is reduced sufficiently.