Creamed Spinach Recipe
User Reviews
5
Creamed Spinach Recipe
Description
This recipe begins by quickly blanching spinach leaves until tender, then cooling and draining them thoroughly to remove excess water for a creamy texture. The sauce is made by sautéing chopped onions and minced garlic in butter, then incorporating flour to form a roux that thickens the sauce once half-and-half is added and simmered. Nutmeg and optional cayenne pepper provide mild seasoning enhancing the savory flavor.
The finished dish presents a smooth, creamy consistency that coats the spinach evenly, with soft pieces of greens throughout. The mild, buttery base balances the vegetable’s earthiness, resulting in a versatile side dish.
Creamed spinach pairs well with grilled or roasted meats and can be flavored in alternate ways, such as adding grated Parmesan cheese for sharpness, crispy bacon for smokiness, or toasted pine nuts for texture. These variations allow the dish to suit different meals and preferences.
Choosing baby spinach yields a delicate flavor, while regular spinach delivers a stronger taste; draining spinach thoroughly is key to preventing a watery sauce. Frozen spinach may be used if drained properly.
Ingredients
- 2 pounds spinach cleaned (I often use baby spinach, but you can also use regular - see notes, leaves
- 2 cups half and half (or whole milk)
- 6 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 1/2 cup yellow onion finely chopped
- 4 cloves garlic , minced
- 1/8 teaspoon nutmeg freshly grated
- pinch cayenne pepper (optional)
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Bring a large pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the size of your pot), just until tender (about 30-40 seconds). Strain the spinach leaves out of the water and immediately plunge them into a bowl of ice water to cool.
- Drain well and press or squeeze excess water out of the spinach in a fine mesh sieve or a clean kitchen towel. (For the creamiest spinach don't skip this step!) If desired, roughly chop the spinach.
- In a large pot or deep skillet, melt butter until foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute until onions begin to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in flour and cook, stirring, for 1 minute longer. While continuing to stir, pour half and half into the pot in a steady stream. Add an additional 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). Bring to a boil, reduce heat, and simmer until sauce is thickened and coats the back of a spoon, 3-4 minutes.
- Add spinach to the pot and stir well until well combined. It takes a bit of stirring to get all of the spinach leaves evenly coated with the sauce. If the sauce is too thick, add a little extra milk or half and half until your desired consistency is reached.
- Season to taste with salt and pepper and serve.
Notes
- Use baby spinach for a milder flavor, or regular spinach for a stronger taste; remove tough stems and chop if needed.
- Thoroughly drain wilted spinach to avoid a watery sauce and achieve better creaminess.
- Incorporate 1/2 cup grated Parmigiano Reggiano for a cheesy variation, adjusting milk as needed to maintain consistency.
- For a smoky flavor, sauté chopped bacon first, drain excess fat leaving 2 tablespoons, and proceed with the sauce, mixing bacon back in at the end.
- Adding toasted pine nuts before serving adds a nutty crunch to the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 89mg | 30% |
| Sodium | 232mg | 10% |
| Potassium | 1464mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 22220IU | 444% |
| Vitamin C | 67.2mg | 75% |
| Calcium | 367mg | 37% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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