Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Creamed Spinach

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

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more