Two pounds of fresh baby spinach get blanched, shocked in ice water, and squeezed bone-dry before landing in a deeply savory sauce built on sautéed onion and garlic. Freshly grated Parmesan melts into that base along with a whisper of nutmeg, giving the whole thing a rich, velvety finish that clings to every strand of greens. The squeeze-dry step is what separates this from watery, sad creamed spinach — you get a thick, spoon-coating texture instead of a puddle on the plate. It's a steakhouse classic you can pull off at home, and it holds up beautifully as a gluten free side. Serve it alongside a seared ribeye or roasted chicken for a dinner that feels like a special occasion without much fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30 seconds, until fully wilted. Drain through a colander, then rinse under cold water to stop the cooking. Once cool enough to handle, squeeze the spinach firmly in your hands — working in small fistfuls — until as much water as possible is removed. Roughly chop the squeezed spinach and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k):format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_5b14c287-75cc-4d22-b77a-ef15cfd4840a.png)
