Creamed Spinach
User Reviews
5
Creamed Spinach
Description
The recipe starts by wilting roughly chopped fresh spinach in olive oil over medium-low heat with occasional stirring until softened. Balsamic vinegar is added to the spinach to introduce a subtle acidic note. Meanwhile, butter, panko bread crumbs, salt, pepper, and lemon zest are cooked in a skillet until the crumbs are golden and fragrant, providing the crispy topping.
Cream cheese cubes are melted into the warm spinach, followed by grated fontina cheese, lemon juice, and heavy cream, creating a smooth, creamy sauce that coats the spinach. The mixture is then transferred to a serving bowl and finished with the toasted panko topping for texture contrast.
Commonly served as a side dish, this creamed spinach pairs well with roasted meats or grilled dishes. The recipe can be prepped ahead with the spinach mixture reheated gently, but the panko topping is best prepared just before serving to retain its crispness. Variations may include mixing in kale or Swiss chard for added texture and flavor.
Ingredients
- 3 lbs spinach fresh; roughly chopped into 1 inch pieces
- ⅓ cup olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon balsamic vinegar
- 3 tablespoons butter unsalted
- 1 cup panko bread crumbs
- 1 lemon zested and juiced
- 8 ounces cream cheese at room temperature
- 4 ounces fontina cheese grated; white cheddar also delish
- ½ cup heavy cream
Instructions
- Heat the olive oil in a very large pot or Dutch oven. Add the the spinach in batches, stirring to wilt until all the spinach has been added. Cover the Dutch Oven and cook on medium-low, stirring every few minutes, until the spinach is soft, about 10 minutes. Add the balsamic and stir to combine. If the spinach starts to brown, reduce heat to low and continue to cook.
- While the spinach is cooking, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper. Stir and sauté until the bread crumbs are golden-brown, about 3 minutes. Stir in the lemon zest and remove from the heat.
- Add the cream cheese in small pieces into the spinach over low heat. Stir the cream cheese until it's melted into the spinach. Add the fontina, lemon juice and heavy cream and combine for about 1 minute until the fontina is melted. Transfer the spinach mixture to a serving bowl and sprinkle the toasted panko over the top to serve.
Notes
- This dish can be prepared one or two days ahead; reheat the spinach mixture gently before serving.
- Make the toasted panko topping just before serving to maintain its crisp texture.
- You can substitute part or all of the spinach with kale or Swiss chard if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 268mg | 11% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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