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The Kitchn published a Tuscan-style creamed spinach recipe that combines baby spinach, a garlicky Parmesan cream sauce and sun-dried tomatoes. The recipe serves four to six and lists five minutes of preparation and 15 minutes of cooking; no independent nutrition or food-safety testing details are provided in the supplied report.
The Kitchn has published a Tuscan-style creamed spinach recipe that adds sliced sun-dried tomatoes to baby spinach cooked in a garlic- and Parmesan-enriched 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 vegetable side for meals such as steak, roast chicken or salmon.
The recipe, credited to Myo Quinn and tested by associate recipe producer Jan Valdez, starts with butter and diced yellow onion in a skillet. Sun-dried tomatoes, fresh minced garlic, salt, garlic powder, Italian seasoning and black pepper are added and cooked until fragrant. A tablespoon of flour is then stirred in before heavy cream is added and brought to a low simmer.
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, until soft and the sauce has thickened. The heat is turned off before finely grated Parmesan is stirred in. The listed amounts also include 1¼ cups of heavy cream, ½ cup of drained oil-packed sun-dried tomatoes, three garlic cloves and two ounces of Parmesan.
The source says frozen baby or chopped spinach can replace fresh spinach: use two 10- to 12-ounce packages, thaw them according to package instructions and squeeze out excess liquid before adding. The supplied report does not include complete storage or reheating instructions, so it does not establish a specific shelf life for leftovers.
A Rich Side in About 20 Minutes
The recipe gives home cooks a short-cook alternative to a traditional steak-house-style side, while its ingredient list adds sweetness and acidity from sun-dried tomatoes to the richness of cream and Parmesan. That balance is the recipe’s stated flavor approach, not an independently measured assessment.
Its suggested pairings include steak, roast chicken, prime rib and salmon, but the recipe is not limited to a special-occasion meal. The listed 20-minute total makes it a possible weeknight side, although actual timing can vary with equipment and preparation. The frozen-spinach option also offers a route for cooks who do not have fresh baby spinach, with the source emphasizing that excess water should be removed.
For readers with dietary restrictions, the ingredients include dairy from butter, cream and Parmesan, and wheat in the all-purpose flour. The source does not provide an allergen-free adaptation or nutrition information in the material supplied.
stainless steel skillet for sautéing
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How the Recipe Builds Its Flavor
The Kitchn describes the dish as a variation on classic creamed spinach, not as a newly established culinary category. Its defining addition is sun-dried tomato, which the recipe combines with garlic and Italian seasoning. The publication’s description presents the tomatoes’ sweet, tangy flavor as a contrast to the creamy sauce.
Quinn’s recipe uses baby spinach, which the source says is tender enough to go directly into the sauce without blanching. The leaves are added gradually because a large quantity wilts down as it cooks. Flour is used to thicken the cream, while Parmesan is added off the heat at the end. These are the recipe’s stated instructions; the supplied material does not report a comparison with other creamed spinach recipes or a separate test of substitutions beyond frozen spinach.
““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, associate recipe producer at The Kitchn
Nutrition and Leftover Guidance Not Provided
The supplied report does not list calories, serving size by weight, or other nutrition figures, and it does not say whether the recipe has been reviewed by a dietitian. Those details cannot be inferred from the ingredient list alone.
The source material ends partway through a “Storage” section and provides no complete directions for refrigerating, freezing or reheating leftovers. It also does not give a target internal temperature or a specific cooling timeline. Readers should follow standard food-safety guidance for promptly refrigerating perishable leftovers and reheating them thoroughly; no recipe-specific storage duration is confirmed here.
The recipe is presented as serving four to six, but the material does not explain how serving size was measured. The tester’s praise is attributed to Valdez, while broader claims about how other readers may respond or whether the dish outperforms other versions are not established.
Follow the Published Recipe Instructions
The immediate next step for readers is to follow the recipe’s stated method: soften the onion, cook the seasonings and tomatoes, thicken the cream with flour, then wilt in the spinach before stirring in Parmesan off the heat. Cooks using frozen spinach are instructed to thaw it and squeeze out excess liquid before adding it.
No follow-up announcement, revision date or additional testing is identified in the supplied source. The publication may add information later, but that is not confirmed. Until full storage guidance or nutrition data is available in the cited material, readers should not treat either as established recipe details.
Key Questions
How long does the Tuscan creamed spinach recipe take?
The Kitchn lists five minutes of preparation and 15 minutes of cooking, for about 20 minutes total. Actual timing may vary depending on how quickly the ingredients are prepared and the spinach wilts.
What makes this different from classic creamed spinach?
The recipe adds sun-dried tomatoes, fresh garlic and Italian seasoning to a cream-and-Parmesan sauce. The source describes the tomatoes as a sweet, tangy contrast to the rich sauce.
Can frozen spinach be used?
Yes. The recipe notes call for two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw according to the package directions and squeeze out excess liquid before using.
What allergens are listed in the ingredients?
The ingredients include dairy in butter, heavy cream and Parmesan, and wheat in all-purpose flour. The source does not provide substitutions designed to avoid these allergens.
How should leftovers be stored?
The supplied report does not include complete storage instructions or a specific leftover shelf life. Treat the dish as a perishable food: refrigerate leftovers promptly and follow standard food-safety guidance for storage and reheating.
Source: rss
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