Creamed spinach cannot be beat. The addition of ample lemon zest and lemon juice sets this recipe apart from the rest, making it light, bright, and deeply satisfying. You can also substitute 1 large bunch of Swiss chard for the spinach; before cooking, remove the stalks and slice the leaves into 1/2-inch-wide strips.
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 teaspoons all-purpose flour
2 large bunches fresh spinach, stems removed, washed, or 10 ounces baby spinach
½ cup heavy cream
Grated zest and juice of 1 lemon
Kosher salt and a pepper mill
- In a large sauté pan, heat the oil over medium heat. Add the onion and cook until very soft and golden, about 5 minutes. Sprinkle the flour over the onions and cook for 1 minute. Add the spinach, in batches if necessary, and cook, uncovered, until just wilted, about 3 minutes.
Stir in the cream, lemon zest, ½ teaspoon salt, and a few grindings of pepper. Cook until the mixture thickens a bit, about 2 minutes. Add 2 tablespoons of lemon juice to start and then taste, seasoning with more salt and lemon juice as needed. Serve warm.