The Best Creamed Spinach I've Ever Made! | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds umami flavor.

Remove stems from 1 pound of fresh spinach.

Boil water with a little salt in a pasta cooker.

Poach spinach leaves in boiling water for about 1.5 minutes.

Drain spinach and rinse with cold water to stop cooking process.

Place spinach in ice water to seal color.

Use a potato ricer to squeeze out excess water from spinach.

Melt 4 ounces of butter in a large pot.

Sauté chopped red onion in the melted butter.

Add flour to make a roux.

Slowly add 4 cups of whole milk to the roux while stirring to avoid lumps.

Cook on low heat and incorporate the cheese and spinach.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens