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“I love creamed spinach, and I have made it many different ways, milk, cream, cream cheese, yogurt, etc. Well I had a little leftover ricotta one night and thought why not. Now, you can easily alter the amounts in this dish. Some people may want theirs more creamy, whereas I like a little less creamy, more garlic and onion or less, but this is based on my taste.”
READY IN:
30mins
SERVES:
8
YIELD:
8 side servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Spinach -- In a large saute pan, heat to medium heat and add the olive oil. Saute the shallot and garlic until tender, just a couple of minutes. Then add in the spinach. I know if looks like a lot, but it reduces very quickly. Just cook until all the spinach is wilted.
  2. Sauce -- As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy.
  3. Finish -- Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through.
  4. Serve -- Plate up and enjoy. A little bit lighter version, but a great flavor with the onion and garlic.

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