Mexican Spinach

This creamed spinach side dish gets an unexpected punch from prepared horseradish, which cuts through the richness of the butter and cream with a sharp, peppery heat. It’s a small addition that transforms a standard creamed spinach into something with real personality.

Cook the frozen spinach in butter on high heat first to get the steam going, then drop to low until just tender. The key word is “just." Overcooked spinach turns army-green and mushy. You want it wilted and soft but still holding some texture.

Drain the spinach well before adding the cream and horseradish. Frozen spinach releases a lot of water, and skipping the drain leaves you with a watery sauce instead of a creamy one. Press it against a strainer or squeeze it in a clean towel.

Chef Tips

• Squeeze out the water: Frozen spinach holds a surprising amount of liquid. Drain thoroughly or the cream sauce will be thin and watery.
• Add horseradish after cooking: Its heat is volatile and fades with prolonged cooking. Stirring it in at the end keeps that sharp bite intact.
• Hard-cooked egg garnish adds protein and a classic look. Slice it thin for even distribution.

Variations

• Add garlic: Saute a clove of minced garlic in the butter before adding the spinach for more depth.
• Cheese version: Stir in a handful of grated Parmesan or crumbled queso fresco after adding the cream for a richer side.