A rich and creamy spinach dish infused with the sweetness of sautéed onions, perfect as a side dish or a light meal.
10 minutes
A rich and creamy spinach dish infused with the sweetness of sautéed onions, perfect as a side dish or a light meal.
Spinach, Stemmed, washed, and drained
0 lb
tablespoons
Medium Onion, Diced small
each
to taste
cups
to taste
1. Prep the Spinach
Start by prepping your spinach. Make sure to stem, wash, and drain it thoroughly. Having fresh, clean spinach is key to this dish.
2. Sauté the Onions
Next, melt the butter in a heavy pan over medium heat. Add the diced onions and cook them for about 7 minutes. The goal here is to achieve tender and translucent onions. This step is crucial because the butter infuses the onions with a rich flavor, enhancing their natural sweetness.
3. Cook the Spinach
Once the onions are ready, add the spinach to the pan. Cook it until it wilts down completely. This should only take a few minutes. Once wilted, press and drain any excess liquid from the spinach to avoid a watery dish.
4. Season and Add Cream
Season the mixture with salt to taste, then stir in the heavy cream. Let it cook until the cream reduces and thickens around the spinach, creating a luscious, creamy coating.
5. Adjust Seasoning and Serve
Finally, adjust the seasoning with more salt if needed, and add freshly ground black pepper to taste. Serve immediately and enjoy the savory, creamy goodness.
Use collard greens instead of spinach and start by rendering chopped bacon until crispy. Remove the bacon and use the fat to sauté your onions, then proceed with the creamy infusion. Add the bacon back in at the end for a smoky, savory dish.
Swap spinach for kale and add sautéed mushrooms to the aromatics. The earthiness of the mushrooms will complement the heartiness of the kale, creating a robust side or main dish.
Replace spinach with Swiss chard and deglaze the pan with a splash of white wine after sautéing the aromatics. Stir in a Parmesan-infused cream for a nutty, umami-rich flavor profile.
Switch to bok choy and use coconut milk as your creamy base, infusing it with ginger, lemongrass, and a touch of soy sauce or fish sauce. This would be a perfect side for a Thai-inspired meal.
Crisp up some pancetta or bacon and mix into the spinach for a savory, meaty element. For a vegetarian option, add cannellini beans or chickpeas for protein and texture.
Start with the freshest spinach you can find. Organic spinach often has a more robust flavor. For onions, choose a sweet variety like Vidalia or Walla Walla.
Season in layers . onions as they caramelize, cream as it infuses, and finally spinach as it wilts, to ensure a flavorful dish.
Thinly slice the onions to maximize the surface area for caramelization. Cook slowly over low heat to develop depth of flavor without burning.
Serve immediately while the spinach is hot and the cream sauce is at its silkiest, to prevent the spinach from wilting further and sauce from thickening.
Deglaze the pan with white wine or vegetable stock after sautéing onions to incorporate flavorful bits into your sauce.
Comments (0)