Description
Creamed Spinach is a rich and creamy side dish made with fresh or frozen spinach cooked in a buttery, garlicky roux-based sauce enriched with cream cheese and Parmesan. This comforting recipe takes just 25 minutes to prepare and pairs perfectly with baked potatoes, pasta, or grilled meats, adding a luscious, cheesy vegetable option to any meal.
Ingredients
Scale
Spinach
- 1 pound fresh spinach (or 10 oz frozen, thawed and drained)
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped (optional)
- 2 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg (optional)
- Salt and black pepper to taste
Instructions
- Prepare the spinach: Rinse fresh spinach and remove any tough stems. If using frozen spinach, thaw completely and squeeze out excess moisture to prevent watery sauce.
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add minced garlic and finely chopped onion or shallot. Sauté for 2–3 minutes until softened and fragrant.
- Make the roux: Sprinkle the flour over the butter and aromatics, stirring constantly to form a roux. Cook for about 1 minute to eliminate raw flour taste.
- Add milk: Slowly whisk in the milk or half-and-half, continuing to stir until the mixture is smooth. Let it simmer gently for 3–5 minutes until thickened to a creamy sauce consistency.
- Melt cream cheese: Reduce the heat to low, then add the cream cheese. Stir continuously until the cream cheese is fully melted and the sauce is smooth and velvety.
- Add Parmesan and spices: Stir in the grated Parmesan cheese and a pinch of ground nutmeg if desired. Season with salt and freshly ground black pepper to taste.
- Combine spinach: Fold the prepared spinach into the sauce until fully combined and warmed through. Let it simmer gently for 2–3 minutes to meld the flavors.
- Serve: Serve the creamed spinach hot as a delicious side dish or spoon it over baked potatoes, pasta, or grilled meats for an extra creamy, flavorful boost.
Notes
- Using fresh spinach gives the best flavor, but frozen spinach is a convenient alternative; ensure it’s well drained.
- For a richer dish, substitute half-and-half for milk or use heavy cream.
- If you prefer a thicker sauce, add a bit more flour or cook it down slightly longer.
- Nutmeg is optional but adds a warm, subtle depth to the flavor.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
