For such a simple dish, creamed spinach can be a pain to make. Most recipes call for some sort of roux-based sauce, such as bechamel. As though we have time for that while trying to assemble the rest of the Thanksgiving meal.
And yet, creamed spinach is an excellent choice for this special day. After all, if greens are going to be consumed, they need some serious oomph to stand up to all the other boldly flavored dishes on the table. So we came up with a simple creamed spinach that requires little effort beyond slowly simmering heavy cream. Easy, bold and delicious.
Garlic creamed spinach
Start to finish: 45 minutes
Servings: 8
6 cloves garlic
1 pint heavy cream
Three 10-ounce packages frozen chopped spinach, thawed
Kosher salt and ground black pepper
One at a time, use the side of a large chef’s knife to smash the garlic cloves. Peel away and discard the skins.
In a large saucepan over medium heat, combine the garlic and the cream. Bring to a bare simmer and cook, stirring occasionally, for 35 minutes, or until the mixture is slightly thickened and reduced to 1 cup.
Meanwhile, drain the thawed spinach in a mesh strainer lined with cheesecloth, squeezing out as much water as possible. Set aside.
When the cream is ready, use a slotted spoon to transfer the garlic to a cutting board. Use the back of a fork to mash the garlic cloves to a paste, then return them to the cream, along with the spinach. Cook, stirring well, on medium heat until warmed through. Season with salt and pepper.