Creamed Spinach
Creamed spinach is a classic side dish that transforms simple spinach into a luxurious dish, perfect for elevating weeknight dinners or special occasions.
Servings: 4 servings
Calories: 250kcal
Equipment
- Large Pot
- Colander
- Mixing Spoon
Ingredients
Ingredients
- 2 pounds Fresh spinach Choose tender, vibrant leaves that are free from blemishes.
- 4 tablespoons Butter Unsalted butter is ideal for controlling the saltiness.
- 1 medium Onion, finely chopped A sweet onion or yellow onion works well.
- 2 cloves Garlic, minced Fresh garlic adds a fragrant aroma.
- 1/4 cup All-purpose flour Acts as a thickening agent in the sauce.
- 1 cup Milk Whole milk is recommended for a creamier texture.
- 1/2 cup Heavy cream Provides a luxurious mouthfeel.
- 1/4 teaspoon Nutmeg Adds warmth and complexity to the sauce.
- to taste Salt Season to your preference.
- to taste Pepper Freshly cracked black pepper adds a hint of spice.
- 1/4 cup Parmesan cheese, grated Optional, adds a salty, nutty flavor.
Instructions
- 1. Wash the spinach thoroughly under cold water and drain in a colander.
- 2. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 3. Add the minced garlic and sauté for an additional 1-2 minutes until aromatic.
- 4. Sprinkle the flour over the mixture, stirring to combine and cook for 1 minute.
- 5. Gradually pour in the milk while whisking to prevent lumps. Cook until the mixture thickens and bubbles gently.
- 6. Reduce heat to low and stir in the heavy cream.
- 7. Season with nutmeg, salt, and pepper, allowing to simmer for a few minutes.
- 8. Add the spinach, folding it into the sauce until coated and heated through.
- 9. If using, stir in the Parmesan cheese until melted. Adjust seasoning if necessary.
- 10. Transfer to a serving dish and enjoy warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of milk if needed.