Chef Andrew Cohen’s take on classic creamed spinach lightens and brightens the dish with a splash of fresh lemon. The result is a silky, vibrant side that pairs beautifully with roast chicken, grilled fish, or even a perfectly cooked steak. The hint of thyme and shallots adds depth, while the lemon keeps the cream sauce from feeling heavy. This same luscious sauce works wonderfully with peas or other tender spring greens.
INGREDIENTS:
1 bunch spinach, large stems removed and thoroughly washed
Butter or grapeseed oil, as needed
2-3 shallots, peeled and finely diced (or ½ medium onion, finely diced)
1 juicy lemon, preferably Meyer, cut in half
1 teaspoon fresh thyme, minced
Salt and freshly ground black pepper, to taste
1 cup heavy cream
METHOD:
Heat a 10-inch skillet over medium heat and add just enough butter or oil to lightly coat the bottom. Add the spinach and toss with tongs until wilted, about 2–3 minutes. Season lightly with salt and pepper.
Transfer the cooked spinach to a strainer to drain. Once cool enough to handle, squeeze out as much moisture as possible using your hands or paper towels. Chop the spinach finely and set aside.
Return the skillet to medium heat and add a little more butter or oil. Add the shallots and sauté until soft and translucent, about 3–4 minutes. Season with salt, pepper, and thyme.
Pour in the cream and bring to a gentle boil. Reduce the heat so it simmers steadily. Squeeze in the juice from half of the lemon, catching any seeds. Stir gently and taste — add more lemon juice a little at a time until the flavor is bright but balanced.
Stir the chopped spinach into the cream mixture. Simmer until the sauce thickens slightly and coats the spinach, about 3–5 minutes. Taste again for salt, pepper, and lemon, adjusting to your liking.
Serve warm, spooned into a shallow dish or alongside your main course.
SERVING SUGGESTIONS:
- Perfect with roasted chicken, grilled salmon, or seared scallops.
- Spoon over baked potatoes or toasted sourdough for a comforting vegetarian option.
- Substitute lightly blanched peas or young kale for a variation on this creamy sauce.
YIELD: Serves 4
