Creamed Spinach
User Reviews
5
Creamed Spinach
Description
Creamed Spinach begins with baby spinach blanched just until bright green and barely wilted to preserve its fresh flavor and color. After draining and wringing to achieve the right moisture level, it is combined with a sauce created by sautéing onions and garlic in butter, then whisking in heavy cream, cream cheese, and Parmesan until silky and smooth. The addition of a small amount of grated nutmeg enriches the sauce subtly without overpowering the delicate spinach taste.
This preparation yields a creamy, velvety side dish with tender spinach and a balanced savory profile from the cheese and aromatics. It pairs well with roasted meats or poultry and can add a comforting element to any dinner plate.
To keep the sauce silky, avoid squeezing the spinach too dry. The blanched spinach can be prepared a day ahead up to the point of squeezing to save time. Using freshly grated Parmesan helps the cheese melt properly, and optional finishing touches like a pinch of cayenne or lemon zest can brighten the dish if desired.
Ingredients
- 3 (10-ounce/282g) bags baby spinach
- 1 yellow onion chopped
- 4 cloves garlic minced
- 2 tablespoons butter unsalted
- 1 cup heavy cream (240ml)
- 2 ounces cream cheese (56g)
- ⅓ cup Parmesan Cheese 40g, grated
- 2½ teaspoons salt divided
- ½ teaspoon black pepper ground
- ⅛ teaspoon nutmeg grated
Instructions
- Bring a large pot of water to a boil over high heat. Season with two teaspoons of salt then add one-third of the spinach (1 bag). Press the spinach down to submerge in the water, then cook for about 30 seconds, until bright green and just barely wilted.
- Using a spider, transfer the cooked spinach to a colander set over a large bowl. Repeat, cooking the remaining spinach in two more batches. Drain all of the spinach and rinse with cold water until cool.
- Place the drained spinach in a towel and squeeze it to wring out most of the extra moisture.
- Melt the butter in a large skillet over medium heat. Add the onions and the remaining ½ teaspoon of salt. Cook, stirring occasionally, until slightly softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute. Add the cream and whisk to combine.
- Cut the cream cheese into cubes. Add the cream cheese and Parmesan to the skillet, and whisk until fully melted and incorporated into the cream sauce.
- Break up any large clumps of the spinach and add to the cream mixture. Season with black pepper and nutmeg. Stir and cook over low heat until warmed through and the spinach is well coated in sauce. Serve immediately, or remove from the heat and cover to keep warm.
Notes
- Remove excess moisture from the spinach with a few gentle squeezes to maintain a silky sauce consistency.
- Blanch and prepare the spinach up to a day in advance to streamline cooking later.
- Grate Parmesan cheese fresh for better integration into the cream sauce.
- Consider adding a pinch of cayenne pepper or lemon zest after cooking for a mild kick or brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 915mg | 38% |
| Potassium | 667mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 10626IU | 213% |
| Vitamin C | 32mg | 36% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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