Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Creamed Spinach and Basil 5.0 (1) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 This creamed spinach recipe is courtesy of chef Jean-Georges Vongerichten and goes well with his roasted chicken and potatoes. 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 ½ cups heavy cream ½ teaspoon very finely chopped Serrano chile (optional) Directions 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. 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. 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. Print