Food Recipes Side Dishes Vegetable Side Dishes Creamed Spinach 5.0 (4,247) 3 Reviews At Michael Jordan's The Steak House N.Y.C., chef David Walzog spikes the creamy spinach with truffle oil and black truffle shavings. This recipe is a more classic, truffle-free version. Delicious, Quick Side Dishes By David Walzog Updated on December 11, 2015 Rate PRINT Share Trending Videos Close this video player Yield: 6 Ingredients 3 pounds fresh spinach, large stems discarded 1 teaspoon vegetable oil 1 medium shallot, minced 1 cup heavy cream 4 tablespoons unsalted butter 1/4 cup freshly grated Parmesan cheese 1/4 cup water Salt and freshly ground pepper Directions Heat a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach. Heat the oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter and swirl to incorporate. Stir in the Parmesan and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot. Make Ahead The creamed spinach can be refrigerated overnight; rewarm over moderately low heat. Originally appeared: March 2000 Rate It Print