Creamed Spinach Recipe
User Reviews
5
Creamed Spinach Recipe
Description
The Creamed Spinach Recipe starts by blanching 1½ pounds of fresh spinach until wilted, then pressing out excess water to prevent sogginess. A béchamel sauce is created by cooking onions and garlic in butter, stirring in flour, and gradually whisking in half-and-half until smooth. The spinach is folded into this creamy base, and a blend of Parmesan, mozzarella, and Swiss cheeses is melted in, adding depth and richness. The cheeses contribute different textures and subtle flavors, enriching the spinach without overpowering it.
Its creamy and slightly cheesy character makes this dish an ideal side for meats or poultry, serving well alongside steaks or roasted chicken. The preparation ensures a silky finish with no watery residue, making it suitable for both casual dinners and more formal meals.
Using unsalted butter allows careful seasoning control. Fresh spinach yields the best texture, but frozen spinach can be used if fully thawed and pressed. When adding half-and-half, incorporating it gradually with constant whisking facilitates the perfect béchamel consistency. Handling hot spinach carefully avoids burns, and it's normal for cooked spinach to reduce significantly in volume after draining.
Ingredients
- 20-24 ounces spinach about 1 ½ pounds, fresh
- 5 tablespoons butter
- 1 onion finely chopped
- 4 cloves garlic crushed
- ¼ cup flour
- 2 cups half-and-half (or whole milk)
- kosher salt to taste
- black pepper to taste, ground
- ½ cup Parmesan Cheese (fresh, shredded-- not the powdered kind)
- ½ cup mozzarella cheese
- 5 wedges swiss cheese or 4 oz. cream cheese, creamy, Laughing Cow brand
Instructions
- Bring a large stockpot of water to a boil. Add spinach and cook for 2-3 minutes or until spinach is wilted but not soggy.
- Drain spinach well and then wring it out using cheesecloth (preferred) or a kitchen towel. You can also press spinach in a fine mesh strainer to remove excess water. Set spinach aside.
- In a large skillet over medium heat, melt butter. Add onions and garlic and cook until onions become soft and transparent.
- Sprinkle flour over the onions and stir until flour is cooked about 3 minutes.
- Pour in half-and-half a little at a time, whisking constantly, to make a beschamel sauce. You want it to be the consistency of a thin gravy. Add more half-and-half or milk if needed. Add salt and pepper to taste.
- Add spinach and stir until spinach is well mixed in.
- Add Parmesan, mozzarella, and Creamy Swiss cheese. Stir until all cheeses are melted and completely mixed in.
- Serve immediately.
Notes
- Unsalted butter is recommended to control salt levels in the dish.
- Whole milk with a splash of heavy cream can substitute half-and-half in the béchamel sauce.
- When adding half-and-half, pour slowly while whisking constantly for a smooth sauce.
- Fresh baby spinach works best; frozen spinach must be completely thawed and well-pressed to remove water.
- Cooked spinach volume will reduce significantly after draining and pressing—this is normal.
- Let hot cooked spinach cool slightly before handling to avoid burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 289mg | 12% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 7175IU | 144% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 256mg | 26% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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