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The Kitchn has published a Tuscan-style creamed spinach recipe that adds sun-dried tomatoes, garlic and Italian seasoning to a Parmesan cream sauce. The recipe serves four to six and lists five minutes of prep and 15 minutes of cooking; it can accompany steak, roast chicken or other mains.
The Kitchn has published a Tuscan-style creamed spinach recipe that combines baby spinach with a garlic-and-Parmesan cream sauce and sun-dried tomatoes. The recipe is presented as a side dish for four to six people, with five minutes of prep and 15 minutes of cooking, offering home cooks a variation on a familiar steakhouse accompaniment.
The recipe begins with butter and diced yellow onion cooked in a large skillet. Sun-dried tomatoes, fresh garlic, salt, garlic powder, Italian seasoning and black pepper are added, followed by flour and heavy cream. The cream is brought to a low simmer before the heat is reduced.
The instructions call for 20 ounces of baby spinach to be added in four or five batches, with stirring between additions as the leaves wilt. The spinach cooks in the sauce for about five minutes, until very soft and the sauce thickens. The cook then turns off the heat and stirs in finely grated Parmesan until it melts.
The ingredient list specifies half a cup of drained, oil-packed sun-dried tomatoes, three cloves of garlic, 1¼ cups of heavy cream and two ounces of Parmesan. The Kitchn says frozen baby or chopped spinach can substitute for fresh: it should be thawed according to its package directions and squeezed to remove excess liquid before use.
A Quick Side for Main Dishes
The recipe’s appeal, as described by The Kitchn, is its combination of a rich, creamy texture and the sweet-tangy flavor of sun-dried tomatoes. It is framed as suitable for a special-occasion meal but also quick enough for a weeknight, with the listed total cooking and prep time adding up to 20 minutes.
For readers planning a meal, the dish is suggested alongside steak, roast chicken, prime rib or salmon. The tomato and seasoning additions distinguish it from simpler creamed spinach, while the basic method uses one skillet and ingredients commonly found in grocery stores. The recipe’s serving range also makes it relevant as a shared side rather than a main course.
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How the Recipe Builds Flavor
The Kitchn describes the dish as a take on classic creamed spinach, keeping the familiar combination of spinach and a dairy-based sauce while adding tomatoes and Italian seasoning. The recipe’s author, Myo Quinn, says the balance comes from cream and Parmesan for richness, tomatoes for sweetness and tang, and seasoning to keep the spinach from tasting flat.
The method relies on baby spinach, which the article says is tender enough to go straight into the sauce without blanching. Adding it gradually helps accommodate the large quantity: the listed 20 ounces correspond to about 20 packed cups before wilting. Recipe tester Jan Valdez wrote that the spinach reduced substantially as it cooked and reported serving the dish with grilled chicken sausages.
“A great vegetable side dish like this one is all about balance: richness from the cream and Parmesan, sweetness and tang from the sun-dried tomatoes, and enough seasoning to prevent the spinach from tasting flat.”
— Myo Quinn, recipe author, as quoted by The Kitchn
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Recipe Notes and Practical Details
The supplied source gives ingredient quantities and cooking instructions, but it does not include a nutrition breakdown, a cost estimate or a detailed make-ahead plan. It also does not specify how long leftovers keep or give reheating instructions. Readers should follow safe storage guidance for cooked food and refrigerate leftovers promptly rather than relying on an unstated shelf life.
The recipe includes dairy from butter, heavy cream and Parmesan, as well as wheat from all-purpose flour. The source does not provide tested dairy-free or gluten-free substitutions. Changing the cream, flour or cheese may affect the sauce’s texture, and the report does not establish how those alternatives perform.
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Cooking and Serving the Spinach
The immediate next step for readers is to follow the recipe’s skillet method: soften the onion, cook the seasonings and tomatoes until fragrant, stir in the flour and cream, then wilt the spinach in batches. Parmesan goes in after the heat is turned off, according to the instructions, and is stirred until melted.
Home cooks can choose fresh baby spinach or the listed frozen alternative, taking care to thaw and squeeze frozen spinach before adding it. The Kitchn suggests serving the finished side with steak, roast chicken, prime rib or salmon. No further publication update or recipe testing milestone is specified in the supplied material.
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Key Questions
How long does Tuscan creamed spinach take to make?
The Kitchn lists five minutes of prep and 15 minutes of cooking, for about 20 minutes total.
How many people does the recipe serve?
The recipe is listed as serving four to six people.
Can frozen spinach be used?
Yes. The recipe notes allow 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 cooking.
What are the main allergens in the recipe?
The listed ingredients include dairy—butter, heavy cream and Parmesan—and wheat in the all-purpose flour. The supplied recipe does not provide tested allergen-free substitutions.
What can be served with Tuscan creamed spinach?
The Kitchn suggests pairing it with steak, roast chicken, prime rib or salmon; its tester also reports serving it with grilled chicken sausages.
Source: rss
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