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The Kitchn published a recipe for Tuscan Creamed Spinach, a variation on steakhouse-style creamed spinach made with baby spinach, sun-dried tomatoes, garlic, cream and Parmesan. It takes about 20 minutes and serves four to six; the source presents it as a recipe, not as a reported health or nutrition development.
The Kitchn has published a recipe for Tuscan Creamed Spinach, a quick variation on the classic steakhouse side that combines baby spinach, sun-dried tomatoes, garlic and Parmesan cream sauce. The recipe is listed as serving four to six, with five minutes of preparation and 15 minutes of cooking, making it a straightforward side for a dinner built around steak, roast chicken, prime rib or salmon.
The method starts with butter and diced yellow onion cooked in a large skillet. The recipe then adds drained, sliced oil-packed sun-dried tomatoes, fresh garlic, salt, garlic powder, Italian seasoning and black pepper. A tablespoon of flour is stirred in and cooked briefly before heavy cream is added and brought to a low simmer.
The recipe calls for 20 ounces of baby spinach, added gradually in four or five batches and stirred as it wilts. The spinach cooks in the sauce for about five minutes, until soft and the sauce has thickened. The skillet is taken off the heat before finely grated Parmesan is stirred in. The ingredient list also specifies 1¼ cups of heavy cream, ½ cup of sun-dried tomatoes and three cloves of garlic.
The Kitchn suggests frozen baby or chopped spinach as an alternative: use two 10- to 12-ounce packages, thaw them according to package instructions and squeeze out excess liquid before adding. Recipe tester Jan Valdez said the tomatoes and Italian seasoning added flavor and described the cream as making the dish “perfectly creamy.” Valdez said the spinach seemed like a large amount at first but wilted as it was stirred into the pan.
A 20-Minute Side for Dinner
The recipe offers home cooks a short-cook option for a familiar vegetable side, with a flavor change that comes from pantry-friendly seasonings and sun-dried tomatoes rather than a different cooking technique. Its stated total time is 20 minutes, and the fresh spinach is cooked directly in the sauce instead of being blanched separately.
The dish is designed to work alongside special-occasion mains or weeknight meals. The Kitchn names steak, roast chicken, prime rib and salmon as serving suggestions; Valdez reported serving it with grilled chicken sausages. Those pairings are editorial suggestions and a tester’s experience, not a guarantee that the recipe will suit every meal or dietary need.
For readers choosing ingredients, the recipe relies on heavy cream, butter and Parmesan for its rich sauce and includes all-purpose flour as a thickener. It is not presented as a nutrition-focused recipe. The source material provides no nutrition figures, so calorie, sodium and other nutrient totals cannot be confirmed from the information supplied.
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How the Recipe Builds Flavor
The Kitchn describes the dish as a “flavorful twist” on classic steakhouse creamed spinach. Its distinguishing addition is the combination of tangy-sweet sun-dried tomatoes and Italian seasoning, set against a sauce made with garlic, cream and Parmesan. The outlet says baby spinach is tender enough to go straight into the pan without blanching.
The recipe’s timing is divided into five minutes of preparation and 15 minutes of cooking. The spinach is added in batches because the listed 20 ounces take up considerable space before wilting. The flour is cooked for about a minute, then the cream simmers gently; after the spinach softens and the sauce thickens, the Parmesan is stirred in with the heat off.
The source identifies Myo Quinn as the recipe’s writer and developer and Jan Valdez as its associate recipe producer and tester. Valdez’s note is attributed to September 2026 in the supplied material. No broader restaurant, sales or consumer data accompany the recipe, so the publication does not establish that the dish reflects a wider food trend.
““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, The Kitchn recipe tester
Storage and Nutrition Details
The supplied source text cuts off during its storage instructions after beginning a note about refrigeration. It does not provide a complete storage duration or reheating guidance, so those details cannot be reported from this material. The source also gives no nutrition information, and it does not state whether the recipe has been tested with dairy-free or gluten-free substitutions.
The recipe contains milk in the butter, heavy cream and Parmesan, as well as wheat in the all-purpose flour. Sun-dried tomatoes may also have ingredient or cross-contact considerations depending on the product. Readers with allergies or dietary restrictions should check package labels and use a suitable recipe or substitutions; the supplied source does not provide tested alternatives for these ingredients.
Food-safety handling instructions are not included in the supplied text. It does not specify a storage temperature, safe holding time or reheating temperature. The recipe should not be treated as providing those details.
Cooking and Serving the Dish
The next step for readers is to follow the published method: soften the onion, cook the seasonings and tomatoes, stir in the flour and cream, then add the spinach gradually. Once the spinach has softened and the sauce has thickened, remove the pan from the heat before adding the grated Parmesan. The source lists the meal as ready in about 20 minutes.
For the frozen-spinach option, the recipe says to thaw the spinach according to the package directions and squeeze out excess liquid before using it. The Kitchn’s suggested pairings include steak, roast chicken, prime rib and salmon. The supplied material does not indicate a scheduled follow-up, later recipe update or additional publication milestone.
Key Questions
How long does Tuscan Creamed Spinach take?
The Kitchn lists five minutes of preparation and 15 minutes of cooking, or about 20 minutes total.
How many people does the recipe serve?
The recipe is listed as serving four to six people.
Can frozen spinach be used?
Yes. The recipe suggests two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw it according to the package instructions and squeeze out excess liquid before adding it.
What are the main allergens in the recipe?
The listed ingredients include milk in the butter, cream and Parmesan, and wheat in the all-purpose flour. Check ingredient labels and seek a tested alternative if you have an allergy or dietary restriction.
Does the supplied recipe include storage instructions?
The source text begins a refrigeration note but cuts off before giving a complete storage period or reheating directions. Those details are not available in the supplied material.
Source: rss
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