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The Kitchn has published a Tuscan-style creamed spinach recipe featuring baby spinach, heavy cream, Parmesan, garlic and oil-packed sun-dried tomatoes. The recipe is listed as serving four to six, with five minutes of preparation and 15 minutes of cooking; the article says frozen spinach can be substituted if thawed and drained.
The Kitchn has published a Tuscan creamed spinach recipe that combines baby spinach with a garlicky Parmesan cream sauce and oil-packed sun-dried tomatoes. The recipe is listed as serving four to six people and taking about 20 minutes overall, offering a vegetable side for meals such as steak, roast chicken or salmon.
The recipe, credited to Myo Quinn and tested by Jan Valdez, calls for 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, three cloves of garlic, ½ cup of drained oil-packed sun-dried tomatoes, flour and seasonings including Italian seasoning, garlic powder, salt and black pepper.
Preparation begins by softening the onion in butter, then briefly cooking the sliced tomatoes, garlic and seasonings. The cook stirs in flour, adds cream and brings the mixture to a low simmer. The spinach goes in over four or five additions, with stirring between batches as the leaves wilt. The recipe directs cooks to simmer until the spinach is soft and the sauce has thickened, about five minutes, then turn off the heat and stir in the Parmesan.
The Kitchn says two 10- to 12-ounce packages of frozen baby or chopped spinach can replace the fresh spinach. Its instructions say to thaw the frozen spinach according to its package directions and squeeze out excess liquid before using it. The article describes the tomatoes’ sweetness and tang as a contrast to the cream and cheese, while recommending the dish alongside simply seasoned steak, roast chicken or prime rib.
A Richer Spin on a Familiar Side
The publication adds a distinct variation to a familiar steakhouse-style side: sun-dried tomatoes and Italian seasoning bring sweet, tangy and savory notes to creamed spinach. For readers planning a meal, the recipe is presented as suitable for both a special-occasion main course and a weeknight dinner, with a stated total time of about 20 minutes.
The method also gives cooks a practical cue for handling a large quantity of fresh greens. The recipe uses 20 ounces of spinach, added gradually because the leaves shrink as they wilt. Its suggested frozen-spinach substitution offers another option, but draining is part of the instruction: excess water could affect the finished sauce’s thickness. These are recipe directions, not independent testing results beyond the source’s attributed review.
The dish contains milk from the butter, cream and Parmesan, and wheat from the all-purpose flour. The supplied recipe does not provide allergen-free alternatives or nutrition information, so readers with dietary restrictions would need to check ingredient labels and adapt the recipe carefully.
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How the Recipe Builds Flavor
The Kitchn frames the dish as a twist on classic creamed spinach rather than a standalone main course. Its defining change is the addition of oil-packed sun-dried tomatoes, which are cooked with onion, garlic and seasonings before the cream is added. The recipe’s heavy cream and grated Parmesan form the rich base, while spinach remains the central vegetable.
The source lists five minutes of preparation and 15 minutes of cooking. Those are the publication’s stated timings; the supplied material does not say whether they include every possible task, such as measuring ingredients or grating cheese. The accompanying recipe tester’s note says adding spinach in batches takes patience, since the initial quantity looks large before it wilts.
Quinn is identified by The Kitchn as an editor, writer and recipe developer who attended the French Culinary Institute and cooked at Gramercy Tavern. Valdez is identified as an associate recipe producer with experience testing recipes in research and development kitchens. Their backgrounds are provided by the publisher; the recipe itself is the primary source for the cooking instructions and timings.
““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’s recipe tester
Timing and Storage Details Missing
The supplied source excerpt says the recipe was published “about five hours ago,” but it does not include a calendar date. The time reference cannot establish an exact publication date on its own. The material also cuts off at the start of a storage note, so it does not provide confirmed instructions for refrigeration, freezing, reheating or how long leftovers keep.
The recipe gives preparation and cooking estimates but does not state a finished internal temperature or provide food-safety guidance for storage. It also does not include nutrition values, tested substitutions for heavy cream or flour, or a specific salt adjustment for different brands of sun-dried tomatoes and Parmesan. Those details should not be inferred from the ingredient list.
Follow the Published Cooking Steps
The source describes no planned follow-up, product launch or further update. For cooks trying the dish, the next steps are the recipe’s own: wilt the spinach gradually in the simmering sauce, cook until the sauce thickens and the leaves are soft, then remove the skillet from the heat before stirring in the Parmesan. Readers using frozen spinach should thaw and squeeze it dry first, as directed by The Kitchn.
Because the supplied excerpt omits the remainder of the storage note, readers should consult the complete recipe page for any additional handling or leftover instructions before relying on them. The article does not report independent nutritional testing or a separate safety review.
Key Questions
How long does The Kitchn’s Tuscan creamed spinach take?
The recipe lists five minutes of preparation and 15 minutes of cooking, or about 20 minutes in total. The source does not clarify whether the estimate includes all ingredient preparation.
How many people does the recipe serve?
The published yield is four to six servings, making it a side dish for a shared meal.
Can frozen spinach be used?
Yes. The recipe suggests 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 allergens are in the recipe?
The listed ingredients include milk in the butter, heavy cream and Parmesan, and wheat in the all-purpose flour. Check product labels for additional allergen information; the supplied source does not offer tested substitutes.
How should leftovers be stored?
The supplied excerpt does not include the recipe’s full storage instructions. Consult the complete recipe page for storage and reheating guidance rather than assuming a specific shelf life.
Source: rss
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