4.3 from 18 votes
Creamed Spinach
This creamed spinach is an easy version of the classic, made with fresh spinach and a mascarpone, Parmesan, and cream sauce. Here's how to make it.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
235 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 12 cups water cold
- kosher salt to taste
- 1 1/2 pounds spinach stems removed
- 2 tablespoons (1 oz) butter unsalted
- 1/4 cup onion finely diced
- 1/4 cup heavy cream
- 1/4 cup mascarpone or 1/4 cup additional heavy cream
- 1/4 cup Parmigiano-Reggiano grated
- nutmeg to taste, freshly grated
- white pepper to taste
Instructions
- Pour the 12 cups water into a large pot, add 1 tablespoon salt, and bring to a boil over medium-high heat.
- Meanwhile, swirl the spinach in a separate large bowl of cold water, changing the water several times, to remove any sand or grit. Drain the spinach in a colander. Fill the large bowl halfway with ice water.
- Add the spinach to the boiling water and cook for 2 minutes.
- Using tongs or a slotted spoon, transfer the spinach to the ice water for just a minute or so (this halts the cooking and preserves the vibrant color). Drain the spinach in a colander, squeezing out any excess water. (Seriously. You gotta squeeze that spinach till not a drop of water is left.)
- Wipe out the pot and place it over medium heat. Add the butter and heat until it melts. Add the onion and 1 teaspoon salt and cook until the onions are softened but not browned, about 4 minutes. Add the spinach, cream, mascarpone or additional cream, Parmigiano-Reggiano, and nutmeg.
- Cook, stirring, for 2 to 3 minutes, until the mixture is warm throughout. Season with salt and 6 grinds white pepper. Serve as soon as you can.
Cup of Yum
Notes
- Make it ahead--To make the creamed spinach up to an hour in advance, eep it warm in the top of a double boiler or in a covered heatproof bowl set over, but not touching, a pan of simmering water. To make it up to 1 day in advance, let the creamed spinach cool, transfer it to a baking dish, cover, and refrigerate. Reheat in a 300°F (149°C) oven until warmed through.
- Make it easier--Substitute pre-washed bagged spinach or frozen spinach.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets.
- Get creative with leftovers--Use leftover creamed spinach in baked pasta or as a filling for omelets.
Nutrition Information
Serving
1portion
Calories
235kcal
(12%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
55mg
(18%)
Sodium
285mg
(12%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 1portion | |
| Calories | 235kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 285mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.