Creamed Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
224 kcal
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Course
Side Dish
Creamed Spinach
Description
This Creamed Spinach recipe begins by blanching fresh baby spinach to soften and remove excess water, then chopping it coarsely. A sauce is made by cooking butter, finely chopped onion, and garlic until softened, then stirring in flour to create a roux that cooks out its raw taste. Heavy cream is added and brought to a boil while stirring to thicken the sauce. Cream cheese is melted in, providing richness and a slight tang, seasoned with salt, pepper, and freshly grated nutmeg for depth.
Optionally, Parmesan cheese is stirred in for additional savory flavor, though the dish is pleasing without it. The spinach is added to the cream sauce and simmered briefly to meld the flavors. The finished creamed spinach has a smooth, luscious texture with tender greens balanced by the flavored cream sauce.
This classic side dish complements roasted meats or hearty main courses, adding a vibrant green and creamy component to the plate. It can be gently reheated and will keep in the fridge for several days.
Ingredients
- 2 pounds spinach washed and drained, fresh baby
- 4 tablespoons butter
- 1 yellow onion finely chopped, small
- 2 cloves garlic , minced
- 1 tablespoon all-purpose flour (or more if you prefer the sauce thicker)
- 1 cup heavy cream or half and half
- 1/3 cup cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon nutmeg freshly ground
- 1/4 cup Parmesan Cheese optional and perfectly delicious without, freshly grated
Instructions
- Bring large pot of water to a boil, add the spinach, and let boil for 1 minute. Drain the spinach, rinse with cold water, and use your hands to squeeze as much water out of the leaves as you can. Transfer the spinach to a chopping board and coarsely chop. Set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Add the flour, stir to combine and cook for 2-3 minutes (this will eliminate the flour flavor). Add the heavy cream and bring it to a boil, stirring constantly to prevent lumps. Reduce the heat to a simmer stir in the cream cheese, salt, pepper and nutmeg. Stir until the cream cheese is melted. Add Parmesan and stir until melted. Simmer a minute or two or until the sauce has thickened. Add spinach and simmer for another 2-3 minutes. Add salt and pepper to taste. Creamed spinach will keep in the fridge for up to 3 days. Reheat it gently to prevent the cream from splitting. This is best done on the stove over low heat in a saucepan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 502mg | 21% |
| Potassium | 954mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 14749IU | 295% |
| Vitamin C | 45mg | 50% |
| Calcium | 260mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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