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Creamed Spinach and Basil

This creamed spinach recipe is courtesy of chef Jean-Georges Vongerichten and goes well with his roasted chicken and potatoes.

  • Servings: 4
Creamed Spinach and Basil

Source: The Martha Stewart Show, March Spring 2008

Ingredients

  • Coarse salt and freshly ground white pepper to taste
  • 3 cups tightly packed spinach leaves
  • 3 cups tightly packed basil leaves
  • 1 tablespoon olive oil
  • 4 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 3 tablespoons very finely chopped fennel
  • 3 tablespoons very finely chopped celery
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon very finely chopped Serrano chile (optional)

Directions

  1. Bring a large pot of salted water to a boil. Add spinach and basil and cook until wilted. Immediately transfer to an ice-water bath. Drain and squeeze dry; coarsely chop and set aside.

  2. Heat oil in a medium skillet over medium-high heat. Add garlic and shallots and cook until golden. Add fennel and celery and continue cooking until soft and translucent.

  3. Add cream and let reduce until thickened, about 10 to 15 minutes. Add spinach, basil, and chile, if using; stir to combine. Cook until warmed through. Season with salt and pepper; serve immediately.

Reviews

Reviews (9)

  • 1gudcheesecake 3 Jul, 2009

    Ive made the chicken and potatoes and was so impressed I decided to go for the spinach. Absolutely delicious! I had micro some nutmeg on top to give it that extra POP.
    Thanks again Martha

  • BBBear9 9 Jan, 2009

    amazing! I love making this for guests - they are always bowled over.

  • BBBear9 8 Nov, 2008

    Phenomenal!!!!

  • mmsrjs 5 Aug, 2008

    WELL THE FRENCH KNOW HOW MUCH TO EAT, AND ALSO WHAT COMBINATION OF FOODS GO TOGETHER SO THAT THE FOOD IN YOUR BODY WILL NOT TURN TO "F A T". YOU CAN READ SUZANNE SOMERS COOK BOOKS AND FIND OUT FOR YOURSELF. ITS VERY INTERESTING

  • mrboyton 12 May, 2008

    Such a unique and delicious twist on creamed spinach. I made it with the potatoes and chicken- obviously a very special occasion- with all the butter, oil and heavy cream (!) in the meal. How do the French do it??

  • Estella_Thomason_King 3 Apr, 2008

    Worth the extra steps for a delectable side dish to the very easy potatoes

  • MarilynnL 31 Mar, 2008

    This was a recipe that I wouldn't normall try. I wouldn't recommend it, mainly because of the texture and the complicated taste. I enjoy crisp, fresh vegetables instead. It also seemed like a lot of work for a side dish.

  • Leah80 31 Mar, 2008

    A wonderful compliment to the potatoes....the basil is a dynamic addition to this traditional dish.....it would also go beautifully with honey-baked ham. 4 stars from me!

  • mmsrjs 28 Mar, 2008

    LOVE SPINACH AND BASIL. THIS RECIPE IS GREAT. THANKS JEAN-GEORGE AND MARTHA

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