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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Generally I’ve been following a recipe from the Palm Restaurant Cookbook, which calls for frozen Spinach.
That was based on our enjoying over the years wonderful Creamed Spinach at their NYC restaurant. Last evening I used fresh Spinach, stems removed and chopped in a food processor. The dish was terrific ! Was it the fresh vs frozen spinach? Whatever it was, from now on fresh will be it.


10 oz of fresh Spinach (washed & all tough stems removed)
2 TB of Butter
1/2 cup of Shallots (finely chopped)
1 tsp of minced Garlic
3/4 tsp of Salt, 1/2 tsp of fresh Black Pepper
1/4 tsp of fresh ground Nutmeg
Heavy Cream (1/2 cup)


1. Place the prepared Spinach into the food processor in batches. Pulse until coarsely chopped. Remove to a large bowl.

2. Bring a pot of salted water to a boil over high heat. Add the chopped Spinach & cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Set aside.

3. Melt the Butter in medium saute pan over medium-high heat. Add the Shallots & Garlic & cook, stirring, until soft & fragrant. Add the Spinach & cook, stirring until the liquid is released. Add the Cream, Salt, Pepper, and Nutmeg. Cook until the Cream is reduced by half, about 4 minutes. Remove from the heat, taste for seasoning & serve immediately.

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