Creamed Spinach (Spinach Maria)
User Reviews
5
Creamed Spinach (Spinach Maria)
Description
Creamed Spinach (Spinach Maria) involves blanching fresh spinach or thawing frozen and draining it well before combining it with a rich cream sauce. The sauce starts with butter and sautéed onions, followed by heavy cream infused with Dijon mustard, garlic powder, and red pepper flakes for subtle depth and heat. Melting mozzarella and cheddar-jack cheeses into the cream creates a thick, glossy sauce that envelopes the spinach.
The resulting texture is creamy and smooth with tender leaves, balanced by the sharpness of the cheeses and spices. Red pepper flakes add a mild warmth throughout, while a garnish of pepper and pepper flakes adds a finishing touch.
This dish can be served as a comforting side to steak, chicken, or fish. For easier preparation, frozen spinach is an option; just ensure it's well thawed and drained. Cheese proportions can be adjusted for sharper or milder flavor. Additional salt is generally unnecessary due to the cheeses and seasoning but can be added to taste if desired.
Ingredients
- 24 oz spinach Substitute with 12 oz frozen spinach, fresh
- ⅓ cup butter unsalted
- ½ yellow onion diced
- 2 cups heavy cream can substitute with half and half or whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1.5 teaspoon red pepper flakes divided, ½ teaspoon for garnish
- 4 oz mozzarella cheese shredded
- 6 oz cheddar jack cheese divided; use half Monterrey Jack and half Sharp Cheddar if buying separate, shredded
- 1 teaspoon black pepper for garnish
Instructions
- If using fresh spinach, blanch in a pot of hot water, drain the water and set aside - you can use an ice bath to preserve the color as desired. You can also chop up the blanched spinach if you want smaller bites (but I prefer not to do this!)
- If you do the optional baking step at the end, preheat oven to 350°F
- In a cast iron skillet (or oven safe skillet) melt butter on medium heat and then sauté the onions until they are fully sweated (about 3 to 4 minutes)
- Add heavy cream and stir to combine until bubbles start to appear. Reduce the heat to low and then add Dijon mustard, garlic powder and red pepper flakes. Bring to a simmer.
- Next, add the Mozzarella and 4 oz of the Cheddar Jack cheese and whisk to create a thick gooey cheese sauce. If you're not planning to bake in the last step, add all the cheese at this step!
- Squeeze all possible excess water out of the spinach and then add to the cheese sauce. Give everything a good mix until combined.
- Add the 2 oz of Cheddar jack on top and bake in the oven for about 3-4 minutes until the top layer melts really well. Top with a bit more red pepper flakes and black pepper and serve hot!
Notes
- Frozen spinach should be fully thawed and drained thoroughly before use to prevent a watery dish.
- Cheese varieties can be adjusted; all cheddar or cheddar-jack blends work equally well.
- Additional salt is optional and generally not needed because of the cheese's salt content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 53g | 82% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 176mg | 59% |
| Sodium | 409mg | 17% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1975IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 364mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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