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The Kitchn published a Tuscan-style creamed spinach recipe built around baby spinach, Parmesan cream, garlic and sun-dried tomatoes. It serves four to six and lists five minutes of preparation and 15 minutes of cooking; the recipe says frozen spinach can be substituted if thawed and drained.
The Kitchn has published a Tuscan-style creamed spinach recipe that adds sun-dried tomatoes and Italian seasoning to a garlic-and-Parmesan cream sauce. The recipe is listed as serving four to six people, with five minutes of preparation and 15 minutes of cooking, offering a richer vegetable side for weeknight meals or special-occasion mains.
The recipe, credited to Myo Quinn and tested by associate recipe producer Jan Valdez, uses 20 ounces of baby spinach, 1¼ cups of heavy cream and 2 ounces of finely grated Parmesan. Its other main ingredients include butter, diced yellow onion, oil-packed sun-dried tomatoes, fresh garlic, garlic powder, Italian seasoning, black pepper and a tablespoon of flour to thicken the sauce.
Preparation starts by softening the onion in butter, then cooking the sliced tomatoes with garlic and seasonings until fragrant. Flour is stirred into the mixture before the cream is added and brought to a low simmer. The spinach goes in gradually, in four or five batches, and cooks until soft and the sauce thickens, about five minutes. The heat is turned off before the Parmesan is stirred in until melted.
The source says frozen baby or chopped spinach can replace fresh spinach: thaw it according to the package directions and squeeze out excess liquid before using. The supplied recipe text cuts off during its storage note, so it does not provide a complete storage timeframe. It also does not report nutrition information or describe independent testing beyond the named recipe tester.
A Vegetable Side for Hearty Mains
The recipe adapts a familiar steakhouse side for cooks looking for a vegetable dish with a fuller sauce and sharper flavor contrasts. Cream and Parmesan supply richness, while sun-dried tomatoes add a sweet-tangy note; the spinach keeps the dish centered on greens. The Kitchn suggests serving it with steak, roast chicken, prime rib or salmon.
The stated 20-minute total cooking schedule may make it practical alongside a main dish, though actual time can vary with equipment and preparation. The recipe also gives cooks a route to use frozen spinach, provided they remove excess water so it does not thin the sauce. The recipe page’s descriptions of the dish as suitable for weeknights or special occasions are editorial guidance, not a reported assessment of cooking time in readers’ kitchens.
Because the dish contains heavy cream, butter and Parmesan, it is a rich side rather than a dairy-free or low-fat option. It also contains wheat flour. Those ingredients matter for people managing dairy or wheat allergies; the provided recipe does not offer tested substitutions for them.
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How the Recipe Builds Its Sauce
Classic creamed spinach combines cooked spinach with a creamy sauce. This version follows that structure but gives the sauce a distinct flavor profile with sun-dried tomatoes, garlic and Italian seasoning. The tomatoes are oil-packed, drained and sliced before they are cooked with the onion and seasonings.
The recipe uses baby spinach, which the source describes as more tender than mature curly spinach. It is added directly to the simmering cream rather than blanched first. Adding it in batches makes room in the skillet as the leaves shrink; the recipe tester also noted that the large starting quantity wilts down substantially.
Valdez’s tester note says the dish was served with grilled chicken sausages. The recipe’s author, Quinn, is described in the source as a trained cook and recipe developer who attended the French Culinary Institute and cooked at Gramercy Tavern. Those biographies provide authorship context, but the recipe’s ingredient amounts and method remain the practical basis for making the dish.
“I loved this version of creamed spinach!”
— Jan Valdez, associate recipe producer and recipe tester
Storage and Nutrition Details Missing
The supplied source text ends partway through the recipe’s storage note, after the word “Refrigera.” It therefore does not establish how long leftovers should be stored or give reheating instructions. The source also supplies no nutrition breakdown, including calories, fat, sodium or serving size by weight.
The listed five-minute preparation and 15-minute cooking times are recipe estimates; no range or reader-tested time is provided. The source describes the recipe as Tuscan-style but does not explain a specific regional tradition behind the name. No claim about historical authenticity should be inferred from the title.
Follow the Published Recipe Method
Readers can follow the published method by softening the onion, cooking the tomatoes and garlic with the seasonings, thickening the cream with flour, and wilting in the spinach before melting in the Parmesan. The recipe specifies gradual additions of spinach and a low simmer for the sauce; it does not provide a separate temperature reading.
For frozen spinach, the stated next step is to thaw it according to its package directions and squeeze out the excess liquid before cooking. Since the source excerpt does not include complete leftover guidance, cooks should not rely on it for a specific storage duration. Refrigerate perishable leftovers promptly in a covered container and use established food-safety guidance for storage and reheating.
Key Questions
How long does the recipe take?
The Kitchn lists five minutes of preparation and 15 minutes of cooking, for about 20 minutes in total. These are recipe estimates, and actual timing may vary.
Can frozen spinach be used?
Yes. The recipe says to use two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw it according to the package directions and squeeze out excess liquid before adding it.
What does Tuscan Creamed Spinach contain?
Main ingredients include baby spinach, heavy cream, Parmesan, butter, onion, sun-dried tomatoes, garlic and wheat flour. The recipe also uses garlic powder, Italian seasoning, salt and black pepper.
What can it be served with?
The Kitchn suggests pairing the side with steak, roast chicken, prime rib or salmon. Its recipe tester said she served it with grilled chicken sausages.
Does the source give leftover storage instructions?
Not in the supplied excerpt. The text cuts off during the storage note, so it does not state a storage timeframe or reheating method. Refrigerate perishable leftovers promptly and follow established food-safety guidance.
Source: rss
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