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Creamed Spinach Recipe

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Creamed Spinach is a rich and comforting side dish featuring tender spinach in a silky garlic, cream, and Parmesan sauce. Ready in about 20 minutes, it pairs beautifully with steak, chicken, roasted meats, and holiday dinners.

Ingredients

  • Fresh spinach
  • Unsalted butter
  • Fresh garlic
  • All-purpose flour
  • Heavy cream
  • Milk
  • Freshly grated Parmesan cheese
  • Salt
  • Black pepper
  • Ground nutmeg, optional

Instructions

  1. Wash the spinach thoroughly, remove any tough stems, and dry the leaves well.
  2. Melt a small amount of butter in a large skillet over medium heat. Add the spinach in batches and cook until wilted.
  3. Transfer the wilted spinach to a colander and let it cool slightly. Press out as much excess moisture as possible, then roughly chop the spinach.
  4. In the same skillet, melt the remaining butter over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  5. Sprinkle in the flour and whisk it into the butter. Cook for about 1 minute to remove the raw flour taste.
  6. Slowly add the milk and heavy cream while whisking continuously. Simmer gently for a few minutes until the sauce begins to thicken.
  7. Stir in the freshly grated Parmesan cheese until melted and smooth.
  8. Return the chopped spinach to the skillet and stir until evenly coated with the creamy sauce.
  9. Season with salt, black pepper, and a small pinch of ground nutmeg if desired.
  10. Cook for another 2 to 3 minutes until hot and creamy, then serve warm with additional Parmesan if desired.

Notes

  • Press as much moisture as possible from the cooked spinach to prevent the finished dish from becoming watery.
  • For extra richness, add additional Parmesan or stir in a little cream cheese.
  • For a lighter variation, use more milk and less heavy cream and reduce the amount of butter if desired.
  • Finely chopped onion or shallot can be sautéed in the butter before adding the garlic for extra savory flavor.
  • Add crushed red pepper flakes or a pinch of cayenne pepper for gentle heat.
  • Frozen chopped spinach can replace fresh spinach. Thaw it completely and squeeze out excess liquid before adding it to the sauce.
  • If the sauce is too thin, simmer it a little longer or add extra Parmesan or cream cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat gently over low heat, adding a splash of milk or cream if the sauce becomes too thick.
  • Freezing is possible, but refrigeration is preferred because cream-based sauces can separate after freezing and thawing.

Nutrition

Find it online: https://thefamilycooking.com/creamed-spinach-recipe/