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Creamed Spinach Recipe
This is the Best Creamed Spinach Recipe you'll ever taste! Three kinds of cheese and vibrant spinach together with fragrant herbs make this a favorite dish at Thanksgiving or anytime.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8 servings
Calories: 228 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 20-24 ounces fresh spinach (about 1 ½ pounds)
- 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
- ground black pepper to taste
- ½ cup Parmesan Cheese (fresh, shredded-- not the powdered kind)
- ½ cup mozzarella cheese
- 5 wedges creamy Swiss (Laughing Cow) (or 4 oz. cream cheese)
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.
Cup of Yum
Notes
- Unsalted butter is best so you can control the amount of sodium in the recipe.
- You can substitute whole milk and a splash of heavy cream if you don’t have half-and-half on hand.
- When adding half-and-half to the skillet, pour just a little at a time, whisking constantly until it’s the consistency of a thin gravy.
- Fresh baby spinach is best, but you can substitute a package of frozen spinach. The trick is to thaw it completely and press out as much water as possible. After it's been cooked, the spinach may be very hot. Handle it with care and allow it to cool if needed. You may be surprised to find that you have only 1-2 cups of spinach after you've cooked it and pressed the water out. This is totally normal.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
10g
(3%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
52mg
(17%)
Sodium
289mg
(12%)
Potassium
511mg
(15%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
7175IU
(144%)
Vitamin C
21.9mg
(24%)
Calcium
256mg
(26%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228
% 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.