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The Kitchn published a Tuscan creamed spinach recipe credited to Myo Quinn, with recipe testing by Jan Valdez. It serves four to six and combines baby spinach, heavy cream, Parmesan, garlic and sun-dried tomatoes; the listed preparation and cooking times add up to 20 minutes.
The Kitchn has published a Tuscan creamed spinach recipe that gives the familiar steakhouse side a garlic-Parmesan cream sauce and sweet, tangy sun-dried tomatoes. Credited to Myo Quinn and tested by associate recipe producer Jan Valdez, the recipe lists five minutes of preparation and 15 minutes of cooking, for a stated total of about 20 minutes.
The recipe serves four to six people and uses 20 ounces of baby spinach, about 20 packed cups. Its other main ingredients are 1¼ cups heavy cream, 2 ounces of finely grated Parmesan, half a cup of drained oil-packed sun-dried tomatoes, butter, onion and fresh garlic. Garlic powder and Italian seasoning add further seasoning.
To make the dish, the recipe directs cooks to soften diced onion in butter, then briefly cook the sliced tomatoes, minced garlic, salt, garlic powder, Italian seasoning and black pepper. A tablespoon of flour is stirred in and cooked until lightly browned before the cream is added and brought to a low simmer.
The spinach goes into the skillet in four or five batches, with each addition stirred until wilted. The recipe says to cook it for about five minutes, until very soft and the sauce has thickened. The heat is then turned off before the Parmesan is stirred in until melted. These are the source’s instructions and timings; they are not an independent review of the recipe.
A Fast Side for Main Dishes
The recipe presents a rich vegetable side designed for meals ranging from special-occasion dinners to weeknight cooking. The Kitchn suggests serving it with simply seasoned steak, roast chicken, prime rib or salmon. Its listed timing may appeal to cooks looking for a side that can be made while preparing a main dish, although actual cooking time can vary with equipment and preparation.
Sun-dried tomatoes distinguish this version from a more basic creamed spinach: their sweet, tangy flavor is intended to contrast with the cream and Parmesan. That combination also makes the dish comparatively rich. The recipe offers a way to add spinach to a meal, but the source does not provide nutrition information, so readers cannot assess its calories or other nutritional values from the supplied material.
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How This Version Uses Spinach
The Kitchn describes the dish as a twist on classic creamed spinach, adding sun-dried tomatoes and Italian seasoning rather than presenting it as a traditional Tuscan preparation. The source frames “Tuscan” as a flavor treatment also used in recipes such as Tuscan chicken, pasta and beans; it does not claim the dish comes from Tuscany or establish a regional culinary history.
Baby spinach is specified because, according to the recipe, it is more tender than mature curly spinach and does not need to be blanched first. The article says it wilts substantially as it is added to the pan, which explains why the recipe calls for working through a large quantity in batches. For an alternative, it allows two 10- to 12-ounce packages of frozen spinach, thawed according to package instructions and squeezed to remove excess liquid before use.
““I loved this version of creamed spinach! The sun-dried tomatoes and Italian seasoning gave it so much flavor, and the heavy cream made it perfectly creamy.””
— Jan Valdez, associate recipe producer at The Kitchn
Recipe Details Still Missing
The supplied source excerpt ends partway through the recipe’s storage notes, so it does not establish how long leftovers keep or give reheating instructions. It also does not provide nutrition information, an independent test of the stated timing, or further details about possible ingredient substitutions beyond frozen spinach.
The source reports that the recipe was published “about five hours ago,” but gives no calendar date in the supplied text. That relative timestamp cannot be converted reliably into a publication date without more information. No reader response beyond the tester’s quoted note is included in the material provided.
Cooking and Storage Guidance
The immediate next step for readers is to follow the listed method, using the recipe’s measurements and adding fresh spinach gradually until it wilts. Those choosing frozen spinach are instructed to thaw it according to its package directions and squeeze out excess liquid before adding it to the pan.
For food safety, handle dairy and cooked leftovers according to standard refrigeration guidance: refrigerate perishable food within two hours, keep the refrigerator at or below 40°F (4°C), and reheat leftovers to 165°F (74°C). The supplied excerpt does not state a specific storage life or reheating method for this dish, so readers should not treat a longer storage period as recipe-specific advice. The article may provide more detail in its complete storage notes, but that information is not present in the source material here.
Key Questions
How long does the recipe take?
The Kitchn lists five minutes of preparation and 15 minutes of cooking, or about 20 minutes total. Actual timing can vary depending on how quickly the spinach wilts and the sauce thickens.
How many people does it serve?
The recipe is listed as serving four to six people as a side dish.
Can frozen spinach be used?
Yes. The source says to use two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw it according to package instructions and squeeze out excess liquid before cooking.
What are the main allergens?
The listed ingredients include milk in the butter, heavy cream and Parmesan, and wheat in the all-purpose flour. Check product labels for additional ingredients or cross-contact information, particularly for packaged sun-dried tomatoes and seasonings.
What can it be served with?
The Kitchn recommends pairing the spinach with steak, roast chicken, prime rib or salmon. The source describes it as suitable for both special-occasion meals and weeknight dinners.
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