Description
This elegant side dish features fresh spinach wilted directly in a rich sauce of heavy cream and white miso, finished with melted Parmesan for nutty depth. The miso adds savory umami that balances the creaminess without overpowering the earthy greens. Sautéed onions build a flavorful base in one pan for about 30 minutes total cook time, making it an easy upgrade to classic steakhouse sides.
Cultural Background
Creamed spinach originated as a popular American steakhouse side dish in the mid-20th century, drawing from French culinary techniques of reducing cream with greens for richness. White miso, a fermented soybean paste central to Japanese cuisine for centuries, brings umami depth in this modern fusion adaptation. The combination reflects contemporary global influences blending Western dairy-based preparations with East Asian fermentation traditions for balanced savory flavor.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6
DIFFICULTY: Easy
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 1¼ cups heavy cream
- ¼ cup white miso
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon black pepper, more to taste
- 20 ounces fresh spinach
- 1 cup freshly grated Parmesan (about 4 ounces)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring often, until softened and lightly browned, about 6 minutes.
- Reduce the heat to medium-low and pour in the heavy cream. Whisk the white miso into the cream until fully dissolved and the mixture turns a light tan color; season with salt and pepper.
- Add the spinach in batches of two handfuls at a time, stirring with a spatula to wilt each addition before adding more. Continue until all spinach is incorporated, which takes 5 to 8 minutes.
- Simmer the mixture, stirring often, for 10 to 12 minutes until the cream has thickened and reduced by about half.
- Remove the pan from the heat and stir in the grated Parmesan until completely melted. Taste and adjust salt and pepper as needed before serving.
Tips
- Add spinach in small batches to prevent overcrowding the pan and ensure even wilting without excess liquid.
- Avoid high heat after adding the cream to prevent scorching or separating the sauce.
- For a dairy-free version, substitute full-fat oat milk or coconut cream and nutritional yeast for Parmesan, though the texture will differ slightly.
Nutrition
Calories: 320
Protein: 12g
Carbs: 12g
Fat: 26g