Ever since I moved to NYC over 20 years ago, the Palm steakhouse has been one of my go-to neighborhood restaurants. The steaks are consistently very tender and tasty, the hash browns crispy and buttery and the creamed spinach simply delicious! What makes the Palm’s creamed spinach so gooey and delicious is healthy portions of heavy cream, Parmigiano-Reggiano and a dash of nutmeg. If you’ve ever had the dish, you know why it’s so hard to resist.
The recipe below is basically the ‘original’ recipe found in the Palm’s Cookbook but I’ve changed it a tad. I opt for fresh spinach, but frozen, chopped spinach works as well. I added some shallots – sauteed in butter, of course – and use Parmesan cheese as it’s found in pretty much all grocery stores. Having said that, Parmigiano-Reggiano is the much better choice to use, and yes there is a difference in the U.S. between Parmesan and Parmigiano-Reggiano cheese.
Creamed Spinach (the Palm Style)
- 20 ounces fresh spinach
- 2 Tbsp butter, unsalted
- 2 Tbsp shallots, finely chopped
- 1 1/2 cup heavy cream
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher sea salt, or to taste
- 1/4 tsp white pepper
- 1 Tbsp white wine or water
- 1 Tbsp cornstarch
- 1 cup fresh Parmesan cheese, grated (or Parmigiano-Reggiano)
- Bring water to boil in a large pot, then steam spinach until tender, about 5 minutes. Let cool, then coarsely chop. Squeeze the spinach to drain excess water, then set aside.
- In a large saucepan over medium heat, melt the butter and add shallots, cook for about 2 minutes. Stir in the cream, spinach, nutmeg, salt and pepper. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
- In a small bowl make a slurry of cornstarch and white wine or water, stirring until starch is dissolved, then add to the spinach and continue stirring until sauce has thickened, about 2 minutes.
- Add the Parmigiano-Reggiano to the spinach, taste and adjust seasoning as needed.