Creamed Spinach
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Creamed Spinach
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This creamed spinach recipe has an irresistibly rich, and cheesy velvety sauce. So easy, it's done in just 15 minutes! Perfect side dish!
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Ingredients
- 3 tablespoons butter divided, soften 1 to room temperature, unsalted
- ½ tablespoon all-purpose flour
- 1 shallot minced
- 2 cloves garlic minced (about 2 teaspoons)
- 16 ounces baby spinach
- 2 ounces cream cheese diced into 8 pieces (I used Neufchatel); use up to 4 oz for an insanely decadent, "cheesier" version, softened
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ⅛ teaspoon ground nutmeg
- ½ cup Parmesan Cheese about 1 ounce, grated
Instructions
- In a small bowl, use a fork to mash the 1 tablespoon softened butter together with the flour until it forms a paste; set aside.
- In a Dutch oven or similar large, deep pot, melt the remaining 2 tablespoons butter over medium heat. Once melted, add the shallot and cook until it is softened and turning translucent, 1 to 2 minutes. Stir in the garlic and cook 30 seconds.
- Add spinach by large handfuls, stirring it so that it cooks down and all fits in the pan—this whole process will take 3 or so minutes and the spinach will cook down to shockingly little.
- Stir in the butter flour mixture until incorporated.
- Dot the cream cheese over the top. Stir until the cream cheese is nicely blended.
- Stir in the salt, pepper, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Enjoy hot.
Notes
- TO STORE: Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Heat leftovers in a saucepan over medium heat, stirring occasionally until warmed through. (Add a splash of milk if the sauce has thickened too much.) The microwave also works.
- TO FREEZE: Store leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- TO STORE: Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Heat leftovers in a saucepan over medium heat, stirring occasionally until warmed through. (Add a splash of milk if the sauce has thickened too much.) The microwave also works.
- TO FREEZE: Store leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
194kcal
(10%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
41mg
(14%)
Potassium
725mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
11084IU
(222%)
Vitamin C
33mg
(37%)
Calcium
253mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 194kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Potassium | 725mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 11084IU | 222% |
| Vitamin C | 33mg | 37% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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