Description
This classic Creamed Spinach recipe is a rich and creamy side dish perfect for complementing any meal. Made with fresh or frozen spinach, sautéed onions and garlic, and a luscious cream and Parmesan cheese sauce, it offers a perfect balance of flavors and textures that is both comforting and elegant.
Ingredients
Scale
Spinach
- 1 1/2 lbs fresh spinach (or 2 10-oz packages frozen spinach, thawed and drained)
Base and Flavorings
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Cream Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Instructions
- Prepare the Spinach: If using fresh spinach, blanch it in boiling water for 1-2 minutes until wilted. Drain thoroughly and squeeze out as much excess water as possible. For frozen spinach, ensure it is completely thawed and well-drained.
- Sauté the Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until aromatic.
- Add the Cream: Pour the heavy cream into the skillet with the onions and garlic. Bring the cream to a simmer over medium heat and cook for 2-3 minutes until it begins to thicken slightly.
- Add Spinach: Stir in the prepared spinach, mixing well to incorporate it evenly into the cream. Continue to cook for about 5 minutes, stirring occasionally, until the spinach is well coated and the sauce has thickened to a creamy consistency.
- Season and Add Cheese: Add the grated Parmesan cheese and sprinkle in the optional ground nutmeg. Season with salt and freshly ground black pepper to taste. Cook for another 2-3 minutes, stirring until the cheese melts and the flavors meld together.
- Serve: Transfer the creamed spinach to a serving dish and serve hot as a flavorful side dish to your favorite entrée.
Notes
- To reduce the chance of watery creamed spinach, be sure to squeeze out as much liquid as possible from the spinach after cooking or thawing.
- Nutmeg is optional but adds a subtle, warming flavor that enhances the creaminess.
- For a lighter version, you can substitute half-and-half in place of heavy cream, though the texture will be less rich.
- This dish pairs wonderfully with steak, roasted chicken, or baked fish.
