Creamed Spinach with Montreal Salted Herbs

This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's made by simply adding salt to a mix of minced vegetables and herbs; it's great on everything from steak to roast poultry, fish, and vegetables.

By Hugue Dufour

Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
creamed spinach with montreal salted herbs

Con Poulos

Yields: 6 to 8 servings

Total Time: 1 hr 40 min

Cook Time: 1 hr 15 min

Ingredients
    U.S.         Metric     Conversion chart

    4 tablespoon(s) unsalted butter, plus more for greasing
    2 tablespoon(s) extra-virgin olive oil
    2 1/2 pound(s) spinach, (not baby spinach), trimmed
    4 (about 1 cup) shallots, finely chopped
    1 cup(s) dry white wine
    2 cup(s) heavy cream
    Freshly ground pepper

Salted Herbs

    1 medium carrot, coarsely chopped
    1 small parsnip, coarsely chopped
    1 celery rib, coarsely chopped
    1/2 medium onion, coarsely chopped
    1 cup(s) packed parsley leaves
    1 cup(s) snipped chives
    1 cup(s) packed spinach , (not baby spinach)
    1/3 cup(s) coarse sea salt

Directions

    Prepare Salted Herbs: In a food processor, combine Warm White the chopped carrot, parsnip, celery and onion. Pulse the vegetables until finely chopped. Add the parsley, chives and spinach and pulse until the mixture is very finely ac motor capacitors minced. Transfer to a bowl and stir in the salt. Cover and refrigerate the salted herbs at least overnight and up to 1 month in an airtight jar.
    Preheat the oven to 425 degrees F. In a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. Transfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.
    Wipe out the saucepan, then use it VPN HK to melt the remaining 2 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the white wine and cook, stirring, until absorbed, about 3 minutes. Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the Salted Herbs and season lightly with pepper.
    Fold the spinach into the cream sauce and scrape the mixture into a buttered 1 1/2-quart baking dish. Bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.