Creamed Spinach
User Reviews
5
Creamed Spinach
Description
The dish begins with briefly boiling salted water to cook baby spinach for one minute, then shocking it in ice water to stop cooking and preserve color. After draining, the spinach is pressed dry and chopped to remove excess moisture and improve texture.
Butter and minced shallots are sautéed gently until soft, imparting sweetness, before flour is added to form a roux that thickens the cream sauce. Heavy cream simmers with the roux to build richness and body, then spinach and seasonings including nutmeg and white pepper are combined to create a balanced flavor profile. The pepper and nutmeg add warmth and a subtle spiced note.
This creamed spinach works well as an elegant side dish for roasted meats or poultry, providing a creamy counterpoint to savory mains. It can be served immediately for best texture, with optional adjustments of thickness by adding water if needed.
Frozen spinach can be substituted but quantity should be adjusted to match fresh. Leftovers may be refrigerated up to three days and reheated on stovetop or microwave.
Ingredients
- 32 ounces baby spinach
- 3 tablespoons butter
- 1 large shallot minced
- 5 teaspoons all-purpose flour
- 1 cup heavy cream
- 1 tablespoon kosher salt plus more to taste
- 1/4 teaspoons nutmeg plus more to taste
- 1/4 teaspoon white pepper plus more to taste
Instructions
- Bring a large pot of salted water (1 tablespoon kosher salt) to boil and cook the spinach for 1 minute. Remove the spinach from the pot and shock in an ice water bath or drain in a colander while running under cold water to stop the cooking.
- Place all of the spinach into a clean kitchen towel and squeeze out as much water as possible. Place the spinach onto a cutting board and chop. Set spinach aside.
- Heat a large pan to medium heat with the butter. Add the shallot along with a pinch of salt and saute until soft (about 5-6 minutes).
- Add the flour and cook until no white specks remain in the pan (1-2 minutes).
- Add the cream while whisking and bring to a simmer for 2-3 minutes to thicken.
- Add the spinach, pepper, and nutmeg and stir to combine. Add salt to taste. If the creamed spinach is too thick, add a couple of ounces of water at a time to loosen it up. Serve immediately. Enjoy!
Notes
- Frozen spinach can replace fresh: use about 14 ounces frozen for 20 ounces fresh spinach.
- Store leftover creamed spinach covered in the refrigerator for up to 3 days and reheat gently on stovetop or in microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 11.9g | 4% |
| Protein | 5.4g | 11% |
| Fat | 14.8g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 569mg | 24% |
| Potassium | 876mg | 19% |
| Fiber | 3.2g | 13% |
| Sugar | 0.6g | 1% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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