The greatest creamed spinach I’ve ever tasted was during a recent meal at The Palm steakhouse in Chelsea, just off Sloane Street. They elevated this simple dish from a usually forgettable accompaniment to an indulgent and delicious side that tasted so good I would’ve happily converted to vegetarianism and eaten it as a main course. It’s the perfect partner for a good steak, and the chef has kindly shared this magnificent signature recipe with us so you can cook it at home.
Ingredients (to serves 3-4 people)
- 1140g cooked and chopped Spinach
- 1 Tbsp lightly salted butter
- 180ml of double cream
- 1/2 tsp of fine sea salt
- 1/4 tsp fresh ground white pepper
- 1/4 Tsp freshly ground nutmeg
- 1/2 Tbsp of cornflour
- 1 Tbsp of water
- 100g grated Parmigiano-Reggiano
Method
- Squeeze as much water as possible from the spinach
- In a large saucepan combine the butter and cream over a medium heat
- When the butter has melted stir in the spinach. Season with salt, white pepper and nutmeg
- Stirring occasionally bring the mixture to a simmer and then cook for @5 minutes
- In a small bowl blend the corn flour with water
- Add the corn flour & water mixture to the spinach and continue stirring until thickened (about 2 mins)
- Stir in the Parmigiano, taste and adjust seasoning if necessary
Serving tip: You can serve this at once or make ahead and keep it warm in a covered steamer over barely simmering water for up to 30 minutes.
“If you use good butter, Parmigiano-Reggiano and freshly ground nutmeg you can make a great creamed spinach.” Tony Tammero, Executive Chef of Palm Restaurants.
