The Best Creamed Spinach
User Reviews
4.9
The Best Creamed Spinach
Description
This creamed spinach recipe starts by preparing spinach either from fresh leaves blanched briefly or thawed frozen. The base sauce is formed by sautéing butter and onion until lightly browned, then stirring in garlic, heavy cream, cream cheese, Parmesan cheese, and nutmeg. The cream cheese melts slowly, producing a velvety sauce that coats the spinach thoroughly. Spices and salt and pepper are added to taste, enhancing the savory creaminess. The cooked spinach is folded in and heated through, with any extra cream added to adjust sauce thickness. The dish combines the fresh green flavor of spinach with a rich dairy sauce accented by nutmeg and garlic. It is versatile for accompanying meats or as a hearty vegetarian side.
Ingredients
- 1 pound spinach see notes, frozen chopped or fresh (2 pounds
- 2 tablespoons butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 3/4 cup heavy cream aka whipping cream
- 4 ounces cream cheese softened, 1/2 block Philly
- 1 cup Parmesan Cheese freshly grated
- Pinch nutmeg
- salt to taste
- black pepper to taste
Instructions
- Frozen spinach: Thaw the spinach, then squeeze out as much of the excess water as you can. Fresh spinach: Boil a pot of water. Add the spinach and cook for about 1 minute. Drain it and rinse it under cool water. Squeeze out excess water. Chop if desired.
- In a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5-7 minutes).
- Reduce heat (I keep it on medium-low for this step, but you can increase heat as needed). Stir in the garlic, followed by the heavy cream, cream cheese, parmesan, and nutmeg. It will take a few minutes for the cream cheese to melt in. I break it up with my spoon/stir it continuously. The sauce should thicken up as it cooks.
- Stir in the spinach and let it heat through. If you want more liquid, add in a splash more cream. If there's too much liquid, you may need to cook the spinach for a few more minutes to reduce the sauce to your liking.
- Season with salt & pepper as needed (I am pretty generous with both).
Notes
- Use about 16 to 20 ounces frozen chopped spinach or 2 pounds fresh spinach to ensure sufficient volume after cooking.
- If using fresh spinach, blanch briefly and squeeze out water to avoid watery sauce.
- Allow cream cheese to soften before adding to sauce or briefly microwave to soften.
- Adjust cream amount to reach desired sauce consistency.
- This recipe appears in the Salt & Lavender: Everyday Essentials cookbook, page 247.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 86mg | 29% |
| Sodium | 417mg | 17% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 9817IU | 196% |
| Vitamin C | 5mg | 6% |
| Calcium | 324mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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