Readers say chef David Walzog's version of the classic steakhouse side is one of the best creamed spinach recipes they've found.
3 pounds fresh spinach, large stems discarded
1 teaspoon vegetable oil
1 medium shallot, minced
1 cup heavy cream
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
1/4 cup water
Kosher salt
Freshly ground black pepper
Heat a large saucepan. Add the spinach by the handful, and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander, and squeeze it as dry as possible. Chop the spinach.
Heat the oil in the saucepan. Add the shallot, and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter, and swirl to incorporate. Stir in the Parmesan, and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper, and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.
