TL;DR
Get baking supplies delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
The Kitchn published a recipe for Tuscan creamed spinach, a variation on the steakhouse side made with baby spinach, Parmesan cream, garlic and sun-dried tomatoes. The recipe serves four to six and lists five minutes of prep and 15 minutes of cooking; food-safety and storage details beyond refrigeration are not available in the supplied report.
The Kitchn has published a recipe for Tuscan creamed spinach, a variation on the familiar steakhouse side that combines baby spinach, sun-dried tomatoes and a garlic-Parmesan cream sauce. The recipe is listed as serving four to six people, with five minutes of preparation and 15 minutes of cooking, positioning it as a quick side for meals such as steak, roast chicken or salmon.
The recipe starts by softening diced yellow onion in butter, then adds sliced, oil-packed sun-dried tomatoes, fresh garlic, salt, garlic powder, Italian seasoning and black pepper. A spoonful of flour is cooked into the mixture before heavy cream is stirred in and brought to a low simmer. The flour helps thicken the sauce, while the tomatoes provide a sweet, tangy contrast to its richness, according to The Kitchn’s recipe description.
The method calls for adding 20 ounces of baby spinach in four or five batches, stirring as each addition wilts. The spinach cooks in the sauce for about five minutes, after which the pan is taken off the heat and finely grated Parmesan is stirred in until melted. The listed ingredients also include two tablespoons of butter, half a small onion, three garlic cloves, one tablespoon of flour and 1¼ cups of heavy cream.
The Kitchn says frozen spinach can be substituted: use two 10- to 12-ounce packages of baby or chopped spinach, thaw them according to package instructions and squeeze out excess liquid before adding. The supplied recipe text begins a storage note by saying to refrigerate leftovers, but the remaining instructions are cut off. It gives no complete storage duration.
A Quick Side With Steakhouse Flavors
The recipe offers home cooks a way to put a rich, vegetable-based side on the table without the longer preparation often associated with special-occasion cooking. Its stated 20-minute total combines a short prep period with a brief cook, and the ingredient list uses a skillet rather than requiring a baking dish or a separate blanching step.
Its main departure from standard creamed spinach is the addition of sun-dried tomatoes and Italian seasoning. The Kitchn describes the tomatoes as adding a sweet, tangy note that balances cream and Parmesan. That flavor combination gives the side a different profile while keeping it suited to familiar mains, including steak, roast chicken, prime rib and salmon. These are the publisher’s serving suggestions, not independent assessments of the dish.
The recipe also provides an option for frozen spinach, which may make it easier to prepare when fresh baby spinach is unavailable. However, cooks using frozen spinach need to remove excess moisture, as the recipe directs, to avoid adding unwanted liquid to the cream sauce.
Products Worth Considering
Breville Grind Control Coffee Maker with Thermal Carafe, Brushed Stainless Steel
Cuisinart CPZ-120 Indoor Pizza Oven, Stainless Steel
Cuisinart 14-Cup Food Processor with 720-Watt Motor, Stainless Steel (DFP-14BCNY)
As an affiliate, we earn on qualifying purchases.
How the Recipe Builds Its Sauce
The Kitchn presents the dish as a Tuscan-inspired take on classic creamed spinach, rather than a report about a restaurant, product launch or broader food-industry development. Its description centers on the contrast between the creamy sauce and the tomatoes’ sweetness and tang. The name reflects a familiar recipe style that pairs tomatoes, garlic, herbs and Parmesan; the supplied material does not provide historical background or make a claim about the dish’s origin.
The recipe’s author, Myo Quinn, is identified by The Kitchn as an editor, writer and recipe developer who trained at the French Culinary Institute and cooked at Gramercy Tavern. Associate Recipe Producer Jan Valdez is also credited with testing the recipe. Valdez said she served it with grilled chicken sausages and praised the flavor from the tomatoes and Italian seasoning. This is a tester’s account, not a claim that all cooks will get the same result.
“I loved this version of creamed spinach! The sun-dried tomatoes and Italian seasoning gave it so much flavor, and the heavy cream made it perfectly creamy.”
— Jan Valdez, The Kitchn associate recipe producer and recipe tester
Storage and Nutrition Details Missing
The supplied source text does not include a complete leftover-storage duration; it ends after beginning a direction to refrigerate the dish. Readers should not infer a specific number of storage days from the available material. The excerpt also provides no nutrition information, allergen statement or tested adjustments for changing the dairy or flour.
The recipe contains milk from butter, heavy cream and Parmesan, and wheat from all-purpose flour. The source does not give allergen labeling, so people managing food allergies should check product labels and choose suitable substitutions only if they can do so safely. No additional serving or testing claims beyond the supplied report are confirmed here.
Prepare and Serve the Side
The next step for readers is to follow the published method: cook the onion and seasonings, thicken the cream sauce with flour, add fresh spinach gradually, and stir in Parmesan after turning off the heat. The source lists the dish as ready after about 20 minutes, though actual timing may vary with equipment and cooking conditions.
For leftovers, refrigerate the dish, as the available recipe note instructs, but consult the full publisher recipe for a complete storage window because that information is missing from the supplied text. When cooking, keep dairy ingredients refrigerated until use and do not leave the finished spinach sitting at room temperature for an extended period.
Key Questions
How long does Tuscan creamed spinach take to make?
The Kitchn lists five minutes of prep and 15 minutes of cooking, or about 20 minutes total.
Can frozen spinach be used instead of fresh?
Yes. The recipe suggests two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw it according to the package instructions and squeeze out excess liquid before using.
What does the recipe contain?
Key ingredients include baby spinach, sun-dried tomatoes, butter, onion, garlic, heavy cream and Parmesan. It also uses all-purpose flour to thicken the sauce.
What allergens are present in the listed ingredients?
The ingredients include milk in butter, cream and Parmesan, and wheat in all-purpose flour. Check package labels for specific products and allergen information.
How should leftovers be stored?
The supplied recipe text says to refrigerate leftovers, but its storage note is incomplete and does not provide a time limit. Check The Kitchn’s full recipe for the complete storage guidance.
Source: rss
