Active Time
20 MIN
Total Time
30 MIN
Serves : 8

Butcher Erika Nakamura makes a mean creamed spinach, using a combo of Cognac and Pernod to add complex flavor to the steakhouse staple. Slideshow: More Spinach Recipes

How to Make It

Step 1    

In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 
1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let cool, then squeeze out as much liquid as possible.

Step 2    

In a large, shallow pot, 
cook the butter, shallots and garlic over moderate heat, 
stirring occasionally, until soft and translucent but not browned, about 5 minutes. Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with 
a long match, then return to the heat.) Stir in the drained spinach, cream and thyme. Bring 
to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. 
Season with a pinch of nutmeg, 
salt and white pepper and transfer to a bowl. Serve the creamed spinach hot.

Make Ahead

The creamed spinach can be refrigerated overnight.

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