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The Kitchn published a recipe for Tuscan creamed spinach, a creamy side dish that adds sun-dried tomatoes and Italian seasoning to a steakhouse-style classic. It serves four to six and takes about 20 minutes, according to the recipe; storage guidance is incomplete in the supplied source material.
The Kitchn has published a Tuscan creamed spinach recipe that gives a familiar steakhouse side a different flavor profile with sun-dried tomatoes, garlic and Parmesan. The dish is listed as serving four to six people, with five minutes of preparation and 15 minutes of cooking, making it a roughly 20-minute side for a weeknight meal or a more formal dinner.
The recipe, developed by The Kitchn editor and recipe developer Myo Quinn, uses 20 ounces of baby spinach, 1 1/4 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, flour and seasonings. The recipe page also credits associate recipe producer Jan Valdez as its tester.
Preparation begins by softening the onion in butter. The cook then adds sliced sun-dried tomatoes, minced garlic, salt, garlic powder, Italian seasoning and black pepper, cooking them briefly until fragrant. Flour is stirred into the mixture and cooked for about a minute before the heavy cream is added and brought to a low simmer.
The spinach goes into the skillet in four or five batches, with stirring between additions so each portion can wilt. The recipe calls for about five minutes of cooking, until the leaves are soft and the sauce has thickened. The heat is turned off before the Parmesan is stirred in until melted. The source describes the tomatoes as bringing a sweet, tangy contrast to the rich cream and cheese.
A Richer Take on a Familiar Side
The recipe’s appeal is its combination of a recognizable side dish with ingredients that shift its flavor. Sun-dried tomatoes add sweetness and tang to the cream, spinach and Parmesan, while fresh garlic, garlic powder and Italian seasoning deepen the savory profile. Those ingredients make this version distinct from a more straightforward creamed spinach without changing its basic role as a warm vegetable side.
The stated timing and serving size also position it for different kinds of meals. The Kitchn presents it as a partner for steak, roast chicken, prime rib or salmon, but says it can also be prepared for a weeknight dinner. That versatility is the practical news for readers: the recipe offers a relatively quick option that can accompany a special-occasion main or an everyday meal.
The directions rely on a large quantity of fresh spinach, but the tester’s note addresses a likely concern: 20 ounces can appear to overwhelm the pan before the leaves wilt. Valdez wrote that adding spinach in batches requires patience, but that it cooks down substantially. The recipe therefore gives cooks a clear approach to handling the volume rather than asking them to add it all at once.
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How the Tuscan Version Is Built
The Kitchn frames the dish as a variation on classic creamed spinach, not as a claim about the history or origin of Tuscan cooking. In the recipe’s description, the defining change is the addition of sun-dried tomatoes to a familiar creamy base. The source compares the naming approach to other dishes described as “Tuscan,” but the recipe itself is specific: spinach is simmered in cream with garlic and seasoning, then finished with Parmesan.
The ingredient choices serve different purposes in the method. Baby spinach is used because, according to the recipe, its tenderness means it does not need to be blanched first. Heavy cream provides the thick sauce, while a small amount of flour helps it thicken. Fresh garlic and garlic powder are both included; the recipe’s explanation says the fresh garlic mellows as it cooks and the powder contributes an additional roasted, sweet garlic flavor.
The article also gives an alternative for cooks who do not have fresh spinach. It says two 10- to 12-ounce packages of frozen baby or chopped spinach may be used instead. The spinach should be thawed according to package instructions and squeezed to remove excess liquid before it is added. The source material supplied for this report ends during its storage note, so it does not provide complete refrigerator-storage instructions or a recommended storage duration.
“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 tester
Storage Details Are Incomplete
The supplied source text does not include a complete storage note: it ends after the label “Storage: Ref”. As a result, a refrigeration period, storage container recommendation and reheating method cannot be confirmed from the material available here. The recipe gives quantities and cooking directions, but it does not state nutrition information or provide an independently documented nutrition analysis in the supplied text.
The article includes a tester’s favorable comments, but those comments reflect Valdez’s experience with the recipe rather than a guarantee that every cook will get the same result. The source also does not provide a comparison of the finished dish’s cost, nutritional value or preparation time against other creamed spinach recipes.
Recipe Steps and Serving Options
Readers following the published recipe should cook the spinach until it is very soft and the sauce has thickened, then take the pan off the heat before adding the Parmesan. The dish is presented as a side for steak, roast chicken, prime rib or salmon; Valdez said she served it with grilled chicken sausages. No additional cooking milestone or follow-up announcement is identified in the source material.
For food safety, use clean utensils and refrigerate perishable leftovers promptly rather than leaving them at room temperature. Because the supplied storage guidance is cut off, consult the complete recipe page for its specific storage and reheating advice. The dish contains common allergens: milk from butter, cream and Parmesan, and wheat from all-purpose flour. The provided recipe does not give an allergen-free substitution for either.
Key Questions
How long does Tuscan creamed spinach take to make?
The Kitchn lists five minutes of preparation 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 replace fresh spinach?
Yes. The recipe says to use two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw it according to package instructions and squeeze out excess liquid before adding it.
Why does the recipe add spinach in batches?
The recipe calls for adding the spinach in four or five batches, stirring as each portion wilts. The tester said the spinach takes up less space as it cooks down.
What allergens are in this dish?
The listed ingredients include milk in butter, heavy cream and Parmesan, and wheat in the all-purpose flour. The source does not specify substitutions to make the recipe free of those allergens.
Source: rss
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