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The Kitchn published a recipe for Tuscan creamed spinach, a rich side dish made with baby spinach, Parmesan, garlic and sun-dried tomatoes. It serves four to six and lists five minutes of preparation and 15 minutes of cooking; food safety, storage duration and nutrition details are not provided in the source material.
The Kitchn has published a Tuscan creamed spinach recipe that adds oil-packed sun-dried tomatoes to baby spinach cooked in a garlic, Parmesan and heavy cream sauce. The recipe lists five minutes of preparation and 15 minutes of cooking, and serves four to six, positioning the side dish for both weeknight meals and special-occasion mains.
The recipe begins by softening diced yellow onion in butter, then cooking it with sliced sun-dried tomatoes, minced garlic, salt, garlic powder, Italian seasoning and black pepper. All-purpose flour is stirred into the mixture before heavy cream is added and brought to a low simmer. The sequence builds a thickened sauce before the spinach goes in.
Twenty ounces of baby spinach—about 20 packed cups—are added in four or five batches and stirred until wilted. The recipe calls for about five minutes of cooking, then the heat is turned off and finely grated Parmesan is stirred in until melted. The listed quantities include 1 1/4 cups heavy cream and two ounces of Parmesan.
The Kitchn says frozen baby or chopped spinach can replace fresh spinach: use two 10- to 12-ounce packages, thaw them according to package instructions and squeeze out excess liquid before adding. The recipe’s serving suggestions include steak, roast chicken, prime rib and salmon. Those pairings are editorial suggestions; the source does not report that the dish has been tested with each one by readers.
A Rich Side for Weeknights
The recipe offers a way to turn a familiar steakhouse-style side into a dish with a distinct sweet-tangy element. Sun-dried tomatoes add concentrated flavor to the cream and Parmesan, while spinach provides the vegetable base. The source describes the combination as a flavorful variation; that description is the publisher’s characterization, rather than an independently measured finding.
Its stated 20-minute total makes the preparation time relevant to home cooks choosing a side for a meal with little lead time. The directions also spell out a practical detail: adding the spinach gradually gives it room to wilt into the sauce. The recipe could accompany several mains, but its heavy cream, butter and cheese make it a rich dish. No nutrition figures are included in the supplied source, so readers cannot use it to assess calories, fat or sodium per serving.
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How the Recipe Builds Flavor
The Kitchn presents the dish as a variation on classic creamed spinach, using the word “Tuscan” to describe the combination of spinach, Italian seasoning, garlic, Parmesan and sun-dried tomatoes. The source does not establish a historical origin for this version or describe it as a traditional Tuscan preparation.
Recipe developer Myo Quinn is identified by The Kitchn as an editor, writer and recipe developer who trained at the French Culinary Institute and cooked at Gramercy Tavern. The article also includes a review from recipe tester Jan Valdez. The supplied material lists the recipe as published in September 2026 and credits photography to Alex Lepe and food styling to Anna Billingskog.
““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
Nutrition and Storage Details
The supplied source excerpt cuts off during the storage note after the word “Refrigera,” so it does not establish how long leftovers keep or give complete storage instructions. It also provides no nutrition breakdown, exact number of servings per portion, or food-safety temperature guidance. Readers should follow safe refrigeration practices and use a reliable food-safety source for storage times; the cooking directions alone do not settle those questions.
The article describes the recipe as a roughly 20-minute dish, but actual preparation and cooking time can vary with equipment and how quickly the spinach wilts. The source does not say whether the recipe was tested with dairy-free substitutes or provide alternate ingredient quantities beyond the frozen spinach option.
Serving and Leftover Guidance
The recipe’s immediate next step for cooks is to finish the sauce with Parmesan off the heat and serve the spinach alongside a main such as steak, roast chicken, prime rib or salmon. Those pairings come from The Kitchn’s recommendations. The source does not announce a follow-up recipe or further editorial update.
Anyone planning to save leftovers should consult complete refrigeration and reheating guidance, since those specifics are missing from the supplied excerpt. Readers using frozen spinach should thaw it as directed on its package and press out excess liquid before cooking, as the recipe instructs.
Key Questions
How long does the recipe take?
The Kitchn lists five minutes of preparation and 15 minutes of cooking, or about 20 minutes in total. Actual timing may vary as the spinach wilts and the sauce thickens.
How many people does it serve?
The recipe lists four to six servings. The supplied source does not specify a serving weight or nutrition information per portion.
Can frozen spinach be used?
Yes. The recipe allows two 10- to 12-ounce packages of frozen baby or chopped spinach. Thaw it according to package instructions and squeeze out excess liquid before using.
What are the main ingredients?
The recipe uses baby spinach, heavy cream, Parmesan, garlic, butter, onion and oil-packed sun-dried tomatoes, along with flour and seasonings. Milk and wheat are present in the listed ingredients; the source does not provide an allergen statement.
How long can leftovers be refrigerated?
The provided source excerpt does not include a complete storage duration. It begins a refrigeration note but cuts off before giving details, so no specific leftover time can be confirmed from the material supplied.
Source: rss
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