Creamed spinach is a rich and tasty side dish that combines fresh spinach with a creamy sauce. It’s smooth, warm, and just melts in your mouth!
This dish has a special way of making even picky eaters smile. I love serving it alongside steak or chicken—it’s like a little hug for your taste buds! 🥰
Key Ingredients & Substitutions
Spinach: Fresh spinach gives the dish a vibrant flavor and nice texture. Frozen spinach works too; just be sure to drain it well. I often prefer frozen for convenience, especially when fresh isn’t available.
Butter: Unsalted butter is best for controlling the saltiness of your dish. You could use olive oil for a dairy-free version. I occasionally swap butter with a plant-based option for a lighter take.
Onion and Garlic: The sweetness of the onion and the flavor of garlic are key here. If you’re sensitive to onion, consider using shallots for a milder taste. Garlic powder is a good substitute if you don’t have fresh garlic, but adjust the amount to your taste.
Milk and Heavy Cream: Whole milk lends creaminess, while heavy cream adds richness. You can use low-fat milk or a dairy alternative like almond or coconut milk, but the flavor and texture may vary.
Nutmeg: Just a pinch enhances the flavor beautifully. If you don’t have nutmeg, a bit of cinnamon can give an interesting twist to the dish!
How Do I Make Sure My Spinach is Perfectly Cooked?
Cooking spinach properly is crucial for both taste and texture. Here are clear steps to get it just right:
- For fresh spinach, rinse and remove stems. Blanching makes it easier to handle and keeps the bright color.
- Boil it in salted water for just 1-2 minutes until wilted. Don’t overdo it, or it can become mushy.
- After draining, squeeze out excess water; this prevents your sauce from being watery.
- Chop it roughly before adding to your cream mixture for the perfect balance of creamy and chunky.
Following these steps will help you achieve a scrumptious creamed spinach that everyone will love. Happy cooking!
How to Make Creamed Spinach
Ingredients You’ll Need:
For the Dish:
- 2 pounds fresh spinach (or 2 packages of frozen spinach, thawed and drained)
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk (or half and half for extra creaminess)
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, making a total time of about 25 minutes. It’s quick and easy to whip up, perfect for weeknight dinners or special occasions!
Step-by-Step Instructions:
1. Prepare the Spinach:
If you’re using fresh spinach, rinse it well and remove the tough stems. To blanch it, bring a pot of salted water to a boil and add the spinach for 1-2 minutes until it wilts. Drain it and squeeze out any extra water, then chop it roughly. If you’re using frozen spinach, make sure it’s completely thawed and well-drained.
2. Cook the Aromatics:
In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the finely chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 30 seconds, just until it becomes fragrant.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a smooth paste, known as a roux. Cook this mixture for 1-2 minutes to eliminate the raw flour taste. This is an important step for a creamy texture!
4. Create the Cream Sauce:
Slowly whisk in the milk and heavy cream, stirring continuously to prevent lumps from forming. Keep stirring as the mixture cooks and thickens, bringing it to a gentle simmer.
5. Add the Seasonings:
Stir in the ground nutmeg, along with salt and pepper to taste. These seasonings elevate the flavor and richness of the dish.
6. Combine Spinach and Cream Sauce:
Add the chopped spinach into the creamy sauce, stirring to combine everything together. Cook for an additional 2-3 minutes to warm the spinach through and let all the flavors meld beautifully.
7. Finish and Serve:
If you’re using Parmesan cheese, stir it in now until it melts and blends well into the spinach. Taste and adjust the seasoning if necessary. Your creamed spinach should be smooth, creamy, and delicious!
8. Enjoy!
Serve this rich creamed spinach hot as a delightful side dish. It pairs wonderfully with steak, chicken, or any roasted meats. Enjoy every creamy bite!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Frozen spinach is convenient and works well in this recipe. Just make sure to thaw it completely and drain it well to remove excess moisture before adding it to the cream sauce.
What Can I Substitute for Heavy Cream?
If you prefer a lighter version, you can replace heavy cream with whole milk or half-and-half. If you’re looking for a dairy-free option, unsweetened almond or coconut milk can be used, but the flavor and creaminess will differ slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally. You might need to add a splash of milk to loosen it up as it thickens when cooled.
Can I Make Creamed Spinach in Advance?
Yes, you can prepare the creamy sauce and spinach ahead of time. Just reheat gently on the stove before serving, adding a splash of cream if needed to refresh the texture. It’s great for preparing ahead for gatherings!
