Classic Creamed Spinach
User Reviews
5
Classic Creamed Spinach
Description
This classic side dish uses either frozen spinach that’s thoroughly drained or fresh baby spinach chopped finely. Spinach is prepared by removing excess moisture to prevent a watery or split sauce. Shallots are gently sautéed in butter without browning, followed by garlic to aromatize the base. Flour is whisked in over low heat to create a roux for thickening. Milk and heavy cream are added gradually and stirred to form a smooth cream sauce. Nutmeg is freshly grated into the sauce to give a warm, earthy hint, balanced with salt, pepper, and freshly grated Parmesan cheese to enrich the flavor and texture. This preparation results in a velvety, well-seasoned creamed spinach with a bright color and gentle seasoning. The dish works well as an accompaniment to meats and poultry, adding a creamy vegetable side to the meal.
Ingredients
- 2 tablespoon butter unsalted
- 1 lb spinach or 1 lb fresh baby spinach, frozen chopped
- 1 shallot or 1 medium yellow onion, large
- 5 cloves garlic minced
- 2 tablespoon all-purpose flour
- ½ cup milk plus extra as needed, whole
- ½ cup heavy cream
- ¼ teaspoon nutmeg freshly grated
- salt to taste
- black pepper to taste
- ¼ cup Parmesan Cheese freshly grated
Instructions
- You can use frozen spinach (thawed, liquid squeezed out) or fresh baby spinach in this recipe.
- If using regular spinach, you may want to chop it into smaller bites first.
- Use cheesecloth or fine sieve or layered paper towel to squeeze out water really well. If there is water left in spinach it will make creamed spinach runny. The sauce will split too. It’s crucial to squeeze out all the water from spinach.
- In a skillet melt butter.
- Saute shallots in butter for a minute (do not brown shallots).
- Add minced garlic and cook for 1 or 2 minutes until garlic is fragrant.
- Whisk flour into butter onion garlic mix on low flame. Cook flour on low flame stirring it constantly for about 1 minute.
- Pour milk slowly while stirring constantly.
- Add the cream too.
- Whisk everything together and cook on low flame. Keep whisking to prevent lumps.
- Once sauce begins to thicken grate about ⅛ teaspoon nutmeg into the sauce. Season sauce with salt (taste test before adding salt) and freshly ground pepper.
- Whisk until combined.
- Add spinach and cook for 2 minutes while whisking it constantly on low flame.
- Turn off flame. Sprinkle freshly grated Parmesan cheese and stir until Parmasen cheese is melted and combined into the sauce spinach mix.
- Serve hot with some more grated Parmesan sprinkled on top.
- This creamed spinach serves well with baked or roasted chicken, grilled steak, pork chops or crockpot ham.
- We even love to serve this as a dip with tortilla chips.
Notes
- Squeeze out all moisture from spinach to prevent a watery or split sauce.
- Use shallots and garlic for a flavorful base; substitute yellow onion if needed.
- Full-fat or whole milk improves creaminess over lower-fat options.
- When reheating, add whole milk to adjust sauce consistency instead of water to maintain creaminess.
- Optional: add ½ teaspoon cayenne pepper during cooking for a spicy kick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 173mg | 7% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 9338IU | 187% |
| Vitamin C | 5mg | 6% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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