- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 195 kcal
Quick summary
“The spinach cream highlights fresh leaves wilted in olive oil with golden onion and garlic, blended with heavy cream until a bright green and silky texture is formed. A classic, aromatic, and nutritious side dish.”
What you need to know
- The quick sautéing of the leaves preserves the living chlorophyll and heat-sensitive nutrients of fresh spinach.
- The fat from the olive oil with heavy cream softens the natural oxalates of the leaves, smoothing out the vegetable bitterness.
- The slow cooking of 5 minutes after blending in the blender refines the consistency and unifies the seasonings.
Ingredients
Main
- 400g of fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200ml of heavy cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
Principal
- In a pan, heat the olive oil and sauté the onion until translucent.
- Add the garlic and cook for another 1 minute until lightly browned.
- Incorporate the fresh spinach, cook until wilted, and season with salt and pepper.
- Turn off the heat and let it cool slightly.
- Transfer the mixture to a blender, add the heavy cream, and blend until a homogeneous cream forms.
- Return the cream to the pan and heat over low heat for 5 minutes, adjusting the seasoning if necessary.
- Serve hot as a side dish.
Chef's tips
- Wash the spinach leaves under running water and discard the thicker, fibrous stems before preparation.
- Gently squeeze the sauteed spinach if it releases excess liquid in the pot before pouring into the blender.
- Keep the heat very low in the final stage so that the heavy cream does not boil vigorously or curdle.
Variations
- Add 1/2 cup of finely grated Parmesan cheese to the cream in the pan to intensify the density and salt.
- Add 1 generous pinch of freshly grated nutmeg to bring the traditional perfume of bistro cuisine.
- Gratin the spinach cream in individual ramekins with mozzarella in the oven at 200°C for 10 minutes.
Substitutions
- Fresh spinach can be replaced by 300g of thawed and well-squeezed frozen spinach.
- Olive oil can be exchanged for 2 tablespoons of unsalted butter for a classic French profile.
- Traditional heavy cream can be swapped for fresh ricotta cream or light culinary requeijão.
How to store
Store the cream in an airtight glass container in the fridge for up to 3 days. When reheating, take to the pan over low heat stirring with a spatula and adding 1 tablespoon of milk if the mixture has thickened excessively in the cold.
Can it be frozen?
Freezing is not recommended for this cream-based dessert. When thawing, the vegetable water separates from the milk fat globules, leaving the cream with a curdled appearance and sandy texture.
What to serve with
It is the perfect garnish for grilled beef steaks, roast chicken breast, grilled salmon, or white rice. It also works as a velvety filling for crispy ciabatta toasts or baked potatoes.
Frequently asked questions
What is the best type of spinach for this recipe?
New Zealand-style broad-leaf soft spinach or baby spinach are ideal due to their low fiber content.
Can I prepare without blending in the blender?
Yes, chop the leaves very finely on the cutting board and add the cream directly to the pan for a rustic texture.
How to keep the cream with a very bright green color?
Do not cook the spinach for longer than necessary and avoid covering the pan for long periods.
How to remove the rough sensation that spinach leaves on the teeth?
Parboiling or sautéing the leaves well and combining with dairy fats (heavy cream and cheese) neutralizes the oxalate.
