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Photo: William Dickey
Active Time:35 minsTotal Time:35 minsServings:12Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:12
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:12
Servings:
12
Jump to Nutrition Facts
Jump to recipe
The Jewish community in Chicago had two private clubs to which they could belong in the 1970s. The Standard Club, founded in 1869, and the Covenant Club, founded around 1916. My family, of which my sister and I are the fifth generation to inhabit the north side of Chicago, was solidly in the Covenant Club camp. My great-grandparents, their siblings, my grandparents, all their friends, everyone belonged to the club. It was a downtown oasis in the heart of the city, convenient to everyone and, most importantly, known for having good food. Light fluffy matzo balls floating in crystal-clear chicken consommé with tiny cubes of carrot. Crisply fried breaded veal cutlets. A killer Sacher torte.
This focus on food was especially useful as my great-grandmother notoriously did not cook. She and my great-grandfather lived in the Belmont Hotel, like elderly Jewish Eloises, and took many of their meals in the first-floor restaurant, Nana occasionally absconding with pieces of the silver to use in their apartment. I still have a small heavy silver nut dish gracefully engraved with a swirly B, which I had always presumed was for Ballis, but was, in fact, for Belmont.
The one constant for my family, no matter what else was on that menu, was their exceptional creamed spinach. It would come in small shallow bowls, one for each guest, and everyone would wipe the last bits out with pieces of bread. Occasionally someone would cheekily request a second portion. That someone might have been me.
The creamed spinach at the Covenant Club was different than any I had encountered before. The spinach was finely chopped, no long straggly leaves falling off your spoon en route to your mouth. It was intensely spinachy, with just enough creamy sauce to bind it together, always smooth but never soupy, seasoned simply with salt and pepper and a hint of nutmeg. When the club announced it was shuttering for good in the mid-1980s, my intrepid grandmother immediately went to the club, asked for the chef, and wheedled the spinach recipe out of him. While creamed spinach isn’t really a traditional holiday side dish for most families, that Covenant Club creamed spinach always tasted like special times to all of us.
Over the years, my grandmother made her own changes, and I have made mine. This version is a bit lighter, using a cornstarch slurry to lightly thicken the sauce, instead of the traditional butter-and-flour roux. Half-and-half instead of heavy cream, and half the sour cream replaced with Greek yogurt. But the feeling is the same, a wonderfully verdant side dish, with just enough dairy to smooth the edges and give it a luxurious festive feel.
I make it for most holidays and frequently for dinner parties. It freezes beautifully, so I can make it ahead and reheat it as needed. You can halve or even double this version without a problem, so adjust it for the size of your group. I have converted many a “I don’t like spinach” skeptic into a spinach lover with this! And since it uses frozen spinach, you can make it any time of year.
Making it was always a love letter to my dad, who didn’t love vegetables but adored creamed spinach. This year, we’ll have it in his memory.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1cuphalf-and-half1teaspoonkosher salt1teaspoonground nutmeg½teaspoonground white pepper1tablespooncornstarch dissolved in 2 tablespoons cold water1tablespoonunsalted butter¼cupgrated sweet yellow onion4(16 ounce) packagesfrozen chopped spinach, thawed and squeezed dry½cupwater½cupsour cream½cupwhole-milk plain Greek-style yogurt (do not sub low-fat, which risks curdling)½cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1cuphalf-and-half
1teaspoonkosher salt
1teaspoonground nutmeg
½teaspoonground white pepper
1tablespooncornstarch dissolved in 2 tablespoons cold water
1tablespoonunsalted butter
¼cupgrated sweet yellow onion
4(16 ounce) packagesfrozen chopped spinach, thawed and squeezed dry
½cupwater
½cupsour cream
½cupwhole-milk plain Greek-style yogurt (do not sub low-fat, which risks curdling)
½cupgrated Parmesan cheese
DirectionsHeat 1 cup half-and-half in a medium saucepan over medium-high heat until small bubbles form around the edge of the pan. Add 1 teaspoon salt, 1 teaspoon nutmeg and 1/2 teaspoon pepper; bring to a simmer. Stir in 1 tablespoon cornstarch slurry and bring to a gentle boil. Cook, whisking constantly, until the mixture is thick and smooth, about 30 seconds. Remove from heat and set aside.Melt 1 tablespoon butter in a large saucepan over medium heat until the foaming subsides. Add 1/4 cup onion; cook, stirring, until translucent, 2 to 3 minutes. Add 16 ounces spinach and 1/2 cup water; reduce heat to medium-low, cover and cook, stirring frequently, until the spinach is heated through, about 5 minutes. Add the reserved sauce, 1/2 cup sour cream, 1/2 cup yogurt and 1/2 cup Parmesan. Stir well and cook, stirring frequently, until completely blended and heated through, about 2 minutes more.Frequently Asked QuestionsStore the Creamed Spinach in an airtight container in the refrigerator for 2 to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months, although be aware that this may change its texture.To reheat this spinach dish, transfer it to a pot and warm it slowly on the stovetop over low heat to prevent the cream from splitting, or microwave it on Low with a paper towel covering it, heating in 30-second bursts until it reaches a desired temperature. Gentle and slow reheating is crucial for the best results.If you overcook the spinach, it will lose its texture, so be mindful of the cooking time. The sauce will also thicken as it cools. If you think you’ve made a mistake, give it a minute or two before you decide.Absolutely. If you are avoiding cheese made with animal rennet enzymes, there are many types ofParmesannow produced with vegetable-based enzymes that you should easily find at your local supermarket.This dish is a wonderful complement to holiday turkey or roast, but there’s no reason to limit it to the winter holidays. It is a perfect comfort food year-round, pairing well with ourAir-Fryer Breaded Chicken Breast,Indonesian Tofu Satays,Tomahawk Cowboy Steak,Rosemary-Garlic Pork Chops, as well as grains and pasta dishes.EatingWell.com, December 2022
Directions
Heat 1 cup half-and-half in a medium saucepan over medium-high heat until small bubbles form around the edge of the pan. Add 1 teaspoon salt, 1 teaspoon nutmeg and 1/2 teaspoon pepper; bring to a simmer. Stir in 1 tablespoon cornstarch slurry and bring to a gentle boil. Cook, whisking constantly, until the mixture is thick and smooth, about 30 seconds. Remove from heat and set aside.Melt 1 tablespoon butter in a large saucepan over medium heat until the foaming subsides. Add 1/4 cup onion; cook, stirring, until translucent, 2 to 3 minutes. Add 16 ounces spinach and 1/2 cup water; reduce heat to medium-low, cover and cook, stirring frequently, until the spinach is heated through, about 5 minutes. Add the reserved sauce, 1/2 cup sour cream, 1/2 cup yogurt and 1/2 cup Parmesan. Stir well and cook, stirring frequently, until completely blended and heated through, about 2 minutes more.Frequently Asked QuestionsStore the Creamed Spinach in an airtight container in the refrigerator for 2 to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months, although be aware that this may change its texture.To reheat this spinach dish, transfer it to a pot and warm it slowly on the stovetop over low heat to prevent the cream from splitting, or microwave it on Low with a paper towel covering it, heating in 30-second bursts until it reaches a desired temperature. Gentle and slow reheating is crucial for the best results.If you overcook the spinach, it will lose its texture, so be mindful of the cooking time. The sauce will also thicken as it cools. If you think you’ve made a mistake, give it a minute or two before you decide.Absolutely. If you are avoiding cheese made with animal rennet enzymes, there are many types ofParmesannow produced with vegetable-based enzymes that you should easily find at your local supermarket.This dish is a wonderful complement to holiday turkey or roast, but there’s no reason to limit it to the winter holidays. It is a perfect comfort food year-round, pairing well with ourAir-Fryer Breaded Chicken Breast,Indonesian Tofu Satays,Tomahawk Cowboy Steak,Rosemary-Garlic Pork Chops, as well as grains and pasta dishes.
Heat 1 cup half-and-half in a medium saucepan over medium-high heat until small bubbles form around the edge of the pan. Add 1 teaspoon salt, 1 teaspoon nutmeg and 1/2 teaspoon pepper; bring to a simmer. Stir in 1 tablespoon cornstarch slurry and bring to a gentle boil. Cook, whisking constantly, until the mixture is thick and smooth, about 30 seconds. Remove from heat and set aside.
Melt 1 tablespoon butter in a large saucepan over medium heat until the foaming subsides. Add 1/4 cup onion; cook, stirring, until translucent, 2 to 3 minutes. Add 16 ounces spinach and 1/2 cup water; reduce heat to medium-low, cover and cook, stirring frequently, until the spinach is heated through, about 5 minutes. Add the reserved sauce, 1/2 cup sour cream, 1/2 cup yogurt and 1/2 cup Parmesan. Stir well and cook, stirring frequently, until completely blended and heated through, about 2 minutes more.
Frequently Asked QuestionsStore the Creamed Spinach in an airtight container in the refrigerator for 2 to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months, although be aware that this may change its texture.To reheat this spinach dish, transfer it to a pot and warm it slowly on the stovetop over low heat to prevent the cream from splitting, or microwave it on Low with a paper towel covering it, heating in 30-second bursts until it reaches a desired temperature. Gentle and slow reheating is crucial for the best results.If you overcook the spinach, it will lose its texture, so be mindful of the cooking time. The sauce will also thicken as it cools. If you think you’ve made a mistake, give it a minute or two before you decide.Absolutely. If you are avoiding cheese made with animal rennet enzymes, there are many types ofParmesannow produced with vegetable-based enzymes that you should easily find at your local supermarket.This dish is a wonderful complement to holiday turkey or roast, but there’s no reason to limit it to the winter holidays. It is a perfect comfort food year-round, pairing well with ourAir-Fryer Breaded Chicken Breast,Indonesian Tofu Satays,Tomahawk Cowboy Steak,Rosemary-Garlic Pork Chops, as well as grains and pasta dishes.
Frequently Asked Questions
Store the Creamed Spinach in an airtight container in the refrigerator for 2 to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months, although be aware that this may change its texture.
To reheat this spinach dish, transfer it to a pot and warm it slowly on the stovetop over low heat to prevent the cream from splitting, or microwave it on Low with a paper towel covering it, heating in 30-second bursts until it reaches a desired temperature. Gentle and slow reheating is crucial for the best results.
If you overcook the spinach, it will lose its texture, so be mindful of the cooking time. The sauce will also thicken as it cools. If you think you’ve made a mistake, give it a minute or two before you decide.
Absolutely. If you are avoiding cheese made with animal rennet enzymes, there are many types ofParmesannow produced with vegetable-based enzymes that you should easily find at your local supermarket.
This dish is a wonderful complement to holiday turkey or roast, but there’s no reason to limit it to the winter holidays. It is a perfect comfort food year-round, pairing well with ourAir-Fryer Breaded Chicken Breast,Indonesian Tofu Satays,Tomahawk Cowboy Steak,Rosemary-Garlic Pork Chops, as well as grains and pasta dishes.
EatingWell.com, December 2022
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Nutrition Facts(per serving)128Calories7gFat10gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
