Creamed Spinach and Basil

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

The Martha Stewart Show, March Spring 2008, The Martha Stewart Show, Episode 3089

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Recipe Summary test

Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (9)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Anonymous
Rating: Unrated
07/03/2009
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
Anonymous
Rating: Unrated
01/09/2009
amazing! I love making this for guests - they are always bowled over.
Anonymous
Rating: Unrated
11/08/2008
Phenomenal!!!!
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Anonymous
Rating: Unrated
08/05/2008
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
Anonymous
Rating: Unrated
05/12/2008
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??
Anonymous
Rating: Unrated
04/03/2008
Worth the extra steps for a delectable side dish to the very easy potatoes
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Anonymous
Rating: Unrated
03/31/2008
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.
Anonymous
Rating: Unrated
03/31/2008
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!
Anonymous
Rating: Unrated
03/28/2008
LOVE SPINACH AND BASIL. THIS RECIPE IS GREAT. THANKS JEAN-GEORGE AND MARTHA
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