Creamed Spinach
User Reviews
5
Creamed Spinach
Description
This Creamed Spinach recipe begins by wilting fresh baby spinach in batches in butter, then draining excess liquid to avoid watery sauce. The remaining butter is used to sauté finely diced onions until softened, followed by a brief garlic sauté. Flour is added and cooked for a minute to form a roux, which is gradually blended with half and half to create a creamy sauce that thickens over a few minutes. Seasoned with salt, pepper, and a pinch of nutmeg, the sauce gains depth and warmth. Grated Parmesan cheese is stirred in until melted and smooth, contributing savory richness. The cooked spinach is gently folded into the sauce to evenly coat the leaves. The dish is served hot.
Fresh spinach is preferred for best texture and flavor; if using frozen, it must be fully thawed and excess water squeezed out before cooking. Using freshly grated Parmesan enhances melting and taste. The creamy texture complements various main courses as a classic vegetable side.
Ingredients
- 1 pound baby spinach leaves
- 6 tablespoons butter divided use
- 1/2 cup onion finely diced
- 2 teaspoons garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch ground nutmeg
- 1/3 cup Parmesan Cheese grated
Instructions
- Heat a large pan over medium heat. Melt 2 tablespoons of butter in the pan.
- Add 1/3 of the spinach to the pan, cook until wilted, then add another 1/3 of the spinach. Repeat the process until all of the spinach is wilted. Drain off any excess liquid.
- Remove the spinach from the pan and cover to keep warm. Wipe out the pan with a paper towel.
- Melt the remaining 4 tablespoons of butter in the pan.
- Add the onion to the pan and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the flour and cook for 1 minute, stirring constantly.
- Gradually add the half and half, whisking after each addition. Bring to a simmer.
- Cook for 3-4 minutes, stirring occasionally, until just thickened. Stir in the salt, pepper and nutmeg.
- Add the parmesan cheese and stir until cheese is melted and sauce is smooth.
- Place the cooked spinach in the sauce and toss gently to coat. Add more salt and pepper if desired. Serve immediately.
Notes
- Use fresh baby spinach for best flavor and texture in this dish.
- If using frozen spinach, ensure it is fully thawed and all excess water is squeezed out before cooking.
- Freshly grated Parmesan cheese melts more smoothly and offers better flavor than pre-grated varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 84mg | 28% |
| Sodium | 664mg | 28% |
| Potassium | 780mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 11533IU | 231% |
| Vitamin C | 35mg | 39% |
| Calcium | 289mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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