Easy Creamed Spinach
User Reviews
5.0
3 reviews
Excellent
Easy Creamed Spinach
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This Creamed Spinach recipe is pure comfort food! It is an easy and irresistible side dish that serves as the perfect accompaniment to any weeknight or holiday dinner!
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Ingredients
- 4 tablespoons unsalted butter
- 1 medium red onion , finely chopped
- 4 garlic cloves , finely chopped
- 2 cups heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon freshly grated nutmeg or ground nutmeg
- ½ cup finely shredded Parmigiano
- 2 (10-ounce) box frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped or 2 (10-ounce) packages of fresh spinach (tough stems removed), steam, drain and roughly chop
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Instructions
- Melt the butter in a large skillet over medium-low heat. Add the red onion and cook, stirring frequently, until soft and light golden brown, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Add the heavy cream, Kosher salt, pepper, and ground nutmeg, and bring to a gentle boil.
- Cook, uncovered, stirring occasionally until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce.
- Taste and adjust seasoning, if needed. (If the Creamed Spinach seems a little watery, cook the Creamed Spinach over medium-low heat until any excess liquid evaporates.) Serve warm.
- Enjoy our 10 minutes Simple Creamed Spinach
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Creamed Spinach, allow it to cool to room temperature and then transfer it to an airtight container. Next, store the creamed spinach in the refrigerator for 3-4 days.
- To store: Creamed Spinach, allow it to cool to room temperature and then transfer it to an airtight container. Next, store the creamed spinach in the refrigerator for 3-4 days.
- To reheat: Transfer the creamed spinach to a saucepan and cook over medium-low heat until warm, stirring occasionally. Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until warmed through, stirring between intervals.
- To reheat: Transfer the creamed spinach to a saucepan and cook over medium-low heat until warm, stirring occasionally. Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until warmed through, stirring between intervals.
- Make-Ahead
- Make-Ahead
- Creamed Spinach can be made and reheated when ready to serve it. After preparing the recipe, allow the Creamed Spinach to cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 2-3 days. To reheat, transfer the creamed Spinach to a saucepan and cook over medium-low heat until warm, stirring occasionally.
- Creamed Spinach can be made and reheated when ready to serve it. After preparing the recipe, allow the Creamed Spinach to cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 2-3 days. To reheat, transfer the creamed Spinach to a saucepan and cook over medium-low heat until warm, stirring occasionally.
- Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until warmed through, stirring between intervals. If the creamed Spinach appears too thick or has dried out, add a splash of cream or milk to loosen it up. By making it ahead of time, you can save time and stress on the day of serving, allowing you to focus on other dishes or entertaining.
- Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until warmed through, stirring between intervals. If the creamed Spinach appears too thick or has dried out, add a splash of cream or milk to loosen it up. By making it ahead of time, you can save time and stress on the day of serving, allowing you to focus on other dishes or entertaining.
- How to Freeze
- How to Freeze
- While Creamed Spinach can be stored in the refrigerator for a few days, it can also be frozen for longer-term storage. To freeze Creamed Spinach, allow it to cool completely to room temperature. Then, transfer it to an airtight, freezer-safe container or resealable freezer bag. Be sure to label the container or bag with the date so you know how long it has been frozen. The creamed spinach can be frozen for up to 2-3 months.
- While Creamed Spinach can be stored in the refrigerator for a few days, it can also be frozen for longer-term storage. To freeze Creamed Spinach, allow it to cool completely to room temperature. Then, transfer it to an airtight, freezer-safe container or resealable freezer bag. Be sure to label the container or bag with the date so you know how long it has been frozen. The creamed spinach can be frozen for up to 2-3 months.
- To thaw, transfer the container or bag to the refrigerator and allow it to thaw overnight. Once thawed, transfer the Creamed Spinach to a saucepan and cook over medium-low heat until warm, stirring occasionally. Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until warmed through, stirring between intervals. If the creamed spinach appears too thick or has dried out, add a splash of cream or milk to loosen it up. While freezing can slightly alter Creamed Spinach's texture, it is still a great way to preserve it for future use.
- To thaw, transfer the container or bag to the refrigerator and allow it to thaw overnight. Once thawed, transfer the Creamed Spinach to a saucepan and cook over medium-low heat until warm, stirring occasionally. Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until warmed through, stirring between intervals. If the creamed spinach appears too thick or has dried out, add a splash of cream or milk to loosen it up. While freezing can slightly alter Creamed Spinach's texture, it is still a great way to preserve it for future use.
- Notes:
- If you're using fresh spinach: Bring 1 inch of water to a boil in a large saucepan. Add the spinach, cover, and steam until wilted, 3 to 5 minutes. Drain into a colander, rinse with cold water, and press out as much water as possible. Transfer to a cutting board and chop. If the spinach seems watery, gather it in handfuls and squeeze to remove excess water.
- To thoroughly dry the spinach, put the thawed spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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