Velvety Garlic-Infused Spinach

This creamed spinach recipe transforms simple ingredients into a luxurious side dish that pairs beautifully with everything from holiday roasts to weeknight steaks. The velvety cream sauce gently coats tender spinach leaves, creating a restaurant-quality accompaniment that never fails to impress guests.

I first served this creamed spinach at a holiday dinner when I wanted something special but not complicated. Now it appears on our table at least twice a month because even my vegetable-skeptical family members request it regularly.

Ingredients

• Fresh spinach: carefully select bright, crisp leaves without yellowing for the best flavor and texture
• Shallot: provides a subtle sweetness that balances the rich cream better than regular onions
• Garlic: freshly minced cloves create an aromatic base that permeates the entire dish
• Unsalted butter: use high-quality European-style for extra richness and control over salt content
• Heavy cream: the foundation of the silky sauce, don't substitute with lighter options
• Whole milk: creates the perfect consistency without making the sauce too heavy
• Parmesan cheese: freshly grated provides superior melting and flavor compared to pre-packaged
• Nutmeg: just a pinch enhances the cream sauce with subtle warmth and complexity

Step-by-Step Instructions

Prepare the spinach:

For fresh spinach, blanch quickly in boiling water for exactly 30 seconds then immediately transfer to ice water to preserve the bright green color and stop the cooking process. Drain thoroughly by squeezing between paper towels or pressing in a colander. Chop roughly but not too finely to maintain some texture. When using frozen spinach, thaw completely and squeeze repeatedly between paper towels until no more water releases.

Create the aromatic base:

Melt butter slowly over medium heat until it foams slightly but doesn't brown. Add finely chopped shallots and cook for 2-3 minutes until they become translucent and softened but not browned. Stir occasionally to ensure even cooking. Add minced garlic and cook for exactly 60 seconds until fragrant, being careful not to brown it as this creates bitterness.

Develop the cream sauce:

Pour in heavy cream and milk, stirring continuously to combine with the aromatics. Allow the mixture to come to a gentle simmer where small bubbles appear around the edges but it's not vigorously boiling. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Incorporate the spinach:

Add the prepared spinach to the cream mixture, folding gently until every leaf is coated in the luxurious sauce. Allow the mixture to simmer for 2-3 minutes, stirring occasionally to help the spinach absorb the flavors and become perfectly heated through.

Finish with seasonings:

Sprinkle in freshly grated Parmesan cheese and nutmeg, stirring until the cheese melts completely into the sauce. Season carefully with salt and freshly ground black pepper to taste. Remember that Parmesan adds saltiness, so start with less salt than you think you need. Allow everything to simmer for another 1-2 minutes until the sauce reaches your desired consistency.

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The nutmeg might seem like a small addition, but it makes all the difference in this recipe. My grandmother always kept whole nutmegs in her spice drawer specifically for cream sauces, insisting that freshly grated nutmeg creates a warmth that pre-ground varieties simply cannot match. When I smell that distinct aroma as I prepare this dish, I always think of her kitchen and the care she put into even the simplest sides.

Storage and Reheating

Creamed spinach actually improves after a day in the refrigerator as the flavors meld together beautifully. Store leftovers in an airtight container for up to three days. When reheating, do so gently over low heat, stirring frequently. You may need to add a small splash of cream or milk to restore the original consistency. While technically freezable, the texture suffers slightly, so I recommend enjoying it fresh or refrigerated.

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Perfect Pairings

This luxurious side dish deserves thoughtful companions on the plate. The rich, velvety texture makes it an ideal contrast to a perfectly seared steak or roasted beef tenderloin. For poultry, it complements herb-roasted chicken or turkey beautifully. During the holidays, I serve it alongside glazed ham for a combination that always receives compliments. For vegetarian meals, pair with roasted mushrooms or a hearty vegetable tart.

Variations and Substitutions

While the classic recipe is difficult to improve upon, several variations can create exciting alternatives. For a lighter version, substitute half the cream with chicken or vegetable broth. Dairy-free guests can enjoy a version made with coconut cream, which adds a subtle sweetness that works surprisingly well. For added depth, incorporate sautéed mushrooms or caramelized onions. And for special occasions, a splash of cognac or dry sherry added to the cream sauce creates an elegant variation worthy of the finest restaurants.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly in this dish. Use 10 oz (280g) of frozen spinach, thawed and with excess moisture squeezed out thoroughly. This substitution saves prep time while maintaining the dish's flavor and texture.

→ How do I prevent my creamed spinach from being watery?

The key is thoroughly draining the spinach. For fresh spinach, after blanching, cool in ice water and then squeeze out excess moisture. For frozen spinach, thaw completely and press between paper towels or squeeze in a clean kitchen towel. Additionally, ensure your cream sauce has properly thickened before adding the spinach.

→ Can I make creamed spinach ahead of time?

Yes, creamed spinach reheats beautifully. Prepare the dish up to 2 days ahead, store in an airtight container in the refrigerator, and gently reheat on the stovetop over low heat, stirring occasionally. You may need to add a splash of cream or milk if it's too thick after refrigeration.

→ What can I substitute for heavy cream?

While heavy cream provides the richest texture, you can substitute half-and-half or a combination of whole milk and 2 tablespoons of cream cheese. For a lighter version, try evaporated milk. Each alternative will slightly alter the final richness but still yield a delicious result.

→ What herbs pair well with creamed spinach?

Creamed spinach pairs wonderfully with fresh thyme, a pinch of dried oregano, or a light dusting of white pepper. For a different flavor profile, try a small amount of fresh tarragon or chives added just before serving. These herbs complement the dish without overpowering the delicate balance of flavors.

→ Can I make this dairy-free?

Yes, you can create a dairy-free version using plant-based butter, full-fat coconut cream or cashew cream in place of heavy cream, and nutritional yeast instead of Parmesan. The result will have a slightly different flavor profile but will maintain the creamy texture that makes this dish special.