Description
This rich and creamy creamed spinach recipe is a delicious side dish perfect for any meal. Made with fresh or frozen spinach simmered in a luscious sauce of butter, cream, cream cheese, parmesan, and a hint of nutmeg, it has a smooth texture and comforting flavor that complements meats and vegetables alike.
Ingredients
Scale
Spinach
- 1 pound frozen chopped spinach or 2 pounds fresh spinach
Sauce Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 3/4 cup heavy/whipping cream
- 4 ounces cream cheese (1/2 block Philly), softened
- 1 cup freshly grated parmesan cheese
- Pinch of nutmeg
- Salt and pepper, to taste
Instructions
- Prepare the Spinach: If using frozen spinach, thaw it completely and squeeze out as much excess water as possible to avoid a watery dish. If using fresh spinach, bring a pot of water to a boil, add the spinach, and cook for about 1 minute. Drain the spinach and rinse under cool water to stop the cooking. Squeeze out excess water and chop if desired.
- Sauté the Aromatics: In a pot, melt the butter over medium heat. Add the chopped onion and cook, stirring frequently, until the onion is lightly browned and softened, about 5 to 7 minutes.
- Create the Cream Sauce: Reduce the heat to medium-low. Stir in the minced garlic and cook briefly until fragrant. Then add the heavy cream, softened cream cheese, grated parmesan cheese, and a pinch of nutmeg. Stir continuously to break up the cream cheese and help the sauce thicken as it cooks over the next few minutes.
- Add the Spinach: Stir the prepared spinach into the cream sauce, mixing thoroughly to combine. Allow the mixture to warm through. If you prefer a thinner consistency, add a splash more heavy cream. If the sauce seems too watery, continue cooking a few more minutes until it reaches your desired thickness.
- Season and Serve: Season the creamed spinach generously with salt and freshly ground pepper to taste. Serve warm as a flavorful and creamy side dish.
Notes
- When using frozen spinach, thoroughly draining is essential to prevent a soggy dish.
- Fresh spinach needs only a brief blanch to wilt before using.
- For richer flavor, freshly grate parmesan cheese rather than using pre-grated.
- Adjust cream and seasoning according to desired thickness and taste.
