Creamed Spinach
User Reviews
5
Creamed Spinach
Description
This recipe starts by sautéing fresh baby spinach in small batches with butter until wilted, then draining and chopping it to remove excess moisture, which is essential to avoid a watery creamed spinach. The pot is then used to make a roux from butter, finely chopped onion, garlic, and flour cooked together to thicken the sauce.
Milk and heavy cream are added to the roux to create a smooth base, followed by cream cheese and Parmesan for richness and depth. Seasoning with salt, pepper, paprika, and optional cayenne lends subtle warmth and piquancy. The prepared spinach is mixed back into the creamy sauce, creating a thick, velvety side dish.
Creamed spinach pairs well with roasted or grilled meats and serves as a comforting component of many meals. The balance of tender greens and cheesy sauce makes it a classic vegetable side.
Fresh baby spinach is recommended for best texture; frozen spinach can be used if thoroughly thawed and drained. The recipe may be doubled easily. Store leftovers in the refrigerator for 1 to 2 days and reheat gently over low heat to maintain creaminess. A pinch of nutmeg can be added as an optional flavor variation, but if used, omit the paprika and cayenne.
Ingredients
- 16 oz spinach fresh, baby
- 5 Tablespoons butter divided, unsalted
- 1 yellow onion finely chopped (about 1 cup, medium
- 1 Tablespoon garlic minced
- ¼ cup all-purpose flour
- ¾ cup milk whole
- ¾ cup heavy cream
- ½ teaspoon table salt or fine sea salt
- ½ teaspoon black pepper ground
- ⅛ teaspoon paprika optional
- Pinch cayenne pepper optional
- 3 oz cream cheese cubed
- ½ cup Parmesan Cheese freshly grated
Instructions
- Melt ½ Tablespoon (5g) of butter in a large pot over medium heat. Add approximately half of your fresh spinach and cook, stirring frequently, until spinach is wilted. Using tongs or a large slotted spoon, remove wilted spinach to colander and allow to drain.
- Add another ½ Tablespoon (5g) of butter to the pot and repeat the step above with the remaining spinach. Remove wilted spinach from pot, combine with first half of spinach, and drain well/squeeze out excess moisture (too much water left behind could make your creamed spinach watery!). Transfer to a cutting board and coarsely chop with a knife. Set aside.
- Wipe out the pot that you cooked your spinach in and return to the stovetop over medium heat. Add remaining 4 Tablespoons (57g) of butter to the pot and cook until melted.
- Add onion and cook until softened and translucent, about 3-5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over onion and garlic and cook, stirring, until flour is absorbed and beginning to smell nutty/a light golden brown in color.
- Gradually, while whisking, whisk the milk into the pot, whisking together milk and flour and breaking up any lumps as you go.
- Slowly whisk in cream, then add salt, pepper, paprika and cayenne pepper, if using. Continue to whisk frequently until mixture begins to thicken.
- Add cream cheese and parmesan cheese and stir until completely melted.
- Return drained, chopped spinach to the pot and stir to combine. Taste test and add more salt and pepper if needed.
- Serve immediately.
Notes
- Fresh baby spinach provides the best texture; frozen spinach can substitute if thawed and well drained before use.
- Chopping spinach after cooking is easier due to volume reduction.
- A pinch of ground nutmeg may be added for a mild spice, replacing paprika and cayenne if used.
- The recipe doubles well without changes in technique or ingredients.
- Store in an airtight container for 1-2 days; reheat gently over low heat, stirring to restore creaminess if separation occurs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 252kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 340mg | 14% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6129IU | 123% |
| Vitamin C | 17mg | 19% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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