Creamed Spinach (Print Version)
Tender spinach in a velvety garlic-infused cream sauce—perfect alongside steak, poultry, or holiday roasts.
# Ingredients:
→ Vegetables
01 -
1 lb (450 g) fresh spinach, washed and trimmed or 10 oz frozen spinach, thawed and drained
02 -
1 small shallot or ½ small onion, finely chopped
03 -
2 cloves garlic, minced
→ Dairy
04 -
2 tablespoons unsalted butter
05 -
¾ cup heavy cream
06 -
¼ cup whole milk
07 -
½ cup grated Parmesan cheese
08 -
⅛ teaspoon grated nutmeg
09 -
Salt and pepper to taste
# Steps:
01 -
If using fresh spinach, blanch in boiling water for 30 seconds, then transfer to ice water. Drain well and chop roughly. If using frozen spinach, squeeze out excess moisture.
02 -
In a large skillet, melt the butter over medium heat. Sauté the chopped shallot or onion for 2–3 minutes until soft. Add garlic and cook for 1 more minute.
03 -
Stir in the cream and milk. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
04 -
Add the chopped spinach to the pan, stirring to coat in the cream mixture. Simmer for 2–3 minutes until heated through.
05 -
Stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste. Simmer until the sauce reaches your desired thickness. Serve warm.
# Notes:
01 -
For extra richness, add 2 oz cream cheese or a splash of white wine.
02 -
Try topping with crispy shallots or breadcrumbs for texture.
03 -
Can be made ahead and reheated gently over low heat.