Creamed Spinach

Vegetables

Ingredients

2 Tbsp olive oil

2 Tbsp garlic, minced

1 1/2 cup whipping cream

1 1/2 cups Parmesan Cream Sauce

3/4 cup Parmesan cheese

2 Tbsp hot sauce

1 Tbsp lemon juice

1 Tbsp Crescent City Grill Creole Seasoning

2 pounds spinach, frozen, thawed, and squeezed dry

10 ounces fresh spinach leaves, stems removed

2 teaspoons salt

1/2 teaspoon black pepper

Instructions

In a large skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes, being careful not to brown. Add whipping cream and bring to a simmer. Let this cook down for 3–4 minutes. Whisk in Parmesan Cream Sauce. Continue to cook, reducing mixture until it becomes thick. Add seasonings. Place fresh spinach leaves and frozen spinach in a large bowl and pour hot mixture over spinach. Using a large spatula or spoon, stir well, incorporating the cream and the spinach. Return it to the skillet and cook for 5–6 more minutes, or until spinach is thoroughly heated. Serve immediately.

Yield: 6-8 servings

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com