I made this the other day, and then baked some eggs in it. There are a few different methods for making creamed spinach, so I thought I’d just quickly share mine. You can use any of the softer greens, but it’s probably better if they’re not too bitter.
1. Start out by prepping your greens: wash and dry them, remove any stems and decide if you want to use them (I thinly slice the Swiss chard stems, for example), chop to your preferred fineness. Use more greens than you think you’ll need; I did five oz. of baby spinach, plus a bunch of chard, and it was only barely enough.
2. Sauté some sliced or chopped onion or leeks in a decent amount of butter, or you can start with some diced bacon, ham, or pancetta. If you’re using any stems, you can add them now. If you want spicier greens, toss in some finely chopped fresh chilies, or some dried ones. Cook your base until it’s browned a little or a lot, depending on your preference.
3. Throw in the greens, maybe in a couple of batches if your pan isn’t initially big enough. Season with salt, but less than you think, because they’re going to cook down. Cook them until they’re just wilty. If they’re really liquidy, you can boil some of it off if it bothers you. Add a couple of tablespoons of heavy cream, taste, and season with more salt if needed, pepper, and a little nutmeg. I like only a little cream, but you can always add more if you want.
4. Finish with some chopped fresh tomato, or some lemon or lime juice if it needs balancing.