Creamed Spinach

The first time I had Creamed Spinach, it was a chilly winter evening, and I was craving something warm and comforting. I decided to whip up this classic side dish, and it quickly became a family favorite. The rich, creamy texture and the vibrant green of the spinach made it not only a delicious addition to our dinner table but also a beautiful one. Whenever I prepare Creamed Spinach, I think of cozy gatherings with loved ones, where laughter fills the air and the food is always the centerpiece of the evening. It’s amazing how a simple dish can evoke such fond memories!

Shopping List for Creamed Spinach

Gathering the right ingredients is essential for crafting a delicious Creamed Spinach. This dish relies on fresh, high-quality ingredients that come together beautifully to create a harmonious blend of flavors. The key players in this recipe are fresh spinach, rich butter, and creamy half-and-half. Each component plays a vital role in achieving that luscious texture and mouthwatering taste.

• 3 lbs fresh spinach, mature, washed and thick stems removed
• 3 tablespoons unsalted butter
• 1 shallot, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1¾ cups half-and-half
• ¼ cup heavy cream
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon nutmeg, ground
• ⅓ cup Parmesan cheese

Making Creamed Spinach

Creating Creamed Spinach is a simple yet rewarding process. You’ll find that the steps are quite manageable, allowing you to focus on enjoying the cooking experience. Let’s dive into the preparation!

1. Start by rinsing the fresh spinach thoroughly under cold water. Make sure to remove any thick stems. This step is important to ensure you have only the tender leaves for your Creamed Spinach.
2. Heat a large saucepan over medium heat and add just enough water to coat the bottom. Once the water is warm, begin adding the rinsed spinach in batches. Cook while stirring often until the leaves are soft and completely wilted, which should take about 3 to 5 minutes.
3. After the spinach has wilted, drain it in a colander. Allow it to cool slightly, then rinse it with cool water. This halts the cooking process and preserves the vibrant green color.
4. When the spinach is cool enough to handle, use your hands to squeeze out excess water. This step is crucial for preventing a watery sauce later. Once drained, place the spinach in a clean bowl and set it aside.
5. In a small saucepan, combine the half-and-half and heavy cream. Heat it over medium heat until it just starts to simmer. Be careful not to let it boil. Keeping it warm will help when adding it to the other ingredients.
6. In the same skillet where you cooked the spinach, melt the butter over medium heat. Once melted, add the chopped shallots and garlic. Sauté them, stirring occasionally, until they are soft and translucent, about 3 minutes.
7. Next, sprinkle in the flour and stir it in. Allow it to cook for about a minute to remove the raw flour taste.
8. Gradually whisk in the warmed cream mixture. Continue stirring until there are no lumps, and the sauce begins to thicken, which should take about 3 to 5 minutes.
9. Add the Kosher salt, black pepper, ground nutmeg, and Parmesan cheese. Stir and cook for another minute, allowing the cheese to melt and integrate into the sauce.
10. Finally, introduce the drained spinach back into the sauce. Stir it in well, ensuring all the greens are coated in that luscious creaminess. Heat through for an additional 3 minutes.
11. Once everything is well combined and heated, transfer the Creamed Spinach to a serving dish and enjoy immediately!

Recipe Notes about Creamed Spinach

Here are some helpful notes to make your Creamed Spinach experience even better:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Creamed spinach can be frozen, but the texture may change once thawed. Use within a month for the best results.
• Serving Temperature: This dish is best served right off the stove for the best texture.
• Reheating: Reheat gently on the stove over medium heat, adding a splash of cream if needed to loosen the sauce.
• Serving Suggestions: Pair with grilled meats, or serve as a luxurious side for a holiday feast.

Accompaniments for Creamed Spinach

When it comes to serving Creamed Spinach, the options are truly delicious and varied. Here are some perfect pairings:

• Grilled Chicken: The creamy texture complements the charred flavor of grilled chicken beautifully.
• Roast Beef: A hearty roast pairs with the rich creaminess of the spinach, creating a satisfying meal.
• Fish Dishes: Light, flaky fish, such as salmon or cod, offers a nice contrast to the richness of the spinach.
• Holiday Dinners: Creamed Spinach is a classic side for holiday feasts, adding a festive touch to your table.
• Make-Ahead Meals: Perfect for meal prepping, as you can make it in advance and reheat when needed.
• Seasonal Pairings: Great for winter gatherings, bringing warmth and comfort to cold evenings.

FAQ

Conclusion

Creamed Spinach stands out as a comforting and rich side dish that adds a touch of elegance to any meal. Its creamy texture and fresh flavor will delight your taste buds and impress your guests. I encourage you to give this recipe a try at your next gathering—it’s sure to be a favorite!

Creamed Spinach

The ultimate comfort food, Creamed Spinach is rich, creamy, and absolutely delicious. This easy weeknight dinner will elevate any meal with its luscious texture and fresh flavors. Perfect alongside grilled chicken or roast beef, it’s a must-try!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs Fresh Spinach Mature, washed and thick stems removed
• 3 tablespoons Unsalted Butter
• 1 Shallot Chopped
• 2 cloves Garlic Minced
• 3 tablespoons All-Purpose Flour
• 1.75 cups Half-and-Half
• 0.25 cups Heavy Cream
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper Freshly ground
• 0.5 teaspoon Nutmeg Ground
• 0.33 cups Parmesan Cheese

Equipment

• Large saucepan
• Skillet

Method

 

1. After rinsing spinach and removing stems, heat a large saucepan over medium heat. Add enough water to coat the bottom of the pan.
2. Working in batches, add the spinach and cook, stirring often, until soft and completely wilted, about 3 to 5 minutes. Drain into a colander and repeat this process until all spinach has been cooked. Rinse with cool water. Once cool enough to handle, use your hands to squeeze excess water from the spinach leaves. Place in a clean bowl and set aside.
3. Add the half-and-half and cream to a small saucepan and heat over medium heat until just starting to simmer. Keep on low, don't bring to a boil.
4. Using the same skillet that you cooked the spinach in, heat the butter over medium heat. Add the chopped shallots and garlic and cook, stirring occasionally, until soft and translucent, about 3 minutes.
5. Stir in the flour and cook for another minute.
6. Whisk in the warmed cream and stir until lumps have dissolved. Cook until thickened, about 3 to 5 minutes more.
7. Stir in the salt, pepper, nutmeg, and Parmesan cheese. Cook for about another minute.
8. Stir in the spinach and continue stirring until fully incorporated and the spinach is heated through, about another 3 minutes.
9. Transfer to a serving dish and serve at once.

Notes

• Tip 1: This recipe can easily be cut in half if serving 2 to 4 people.
• Tip 2: Fresh mature spinach is ideal for this recipe. You will still get delicious results with frozen spinach. Allow two (2) 10 oz. packages to thaw, squeeze out excess water, and proceed with the recipe as written.
• Tip 3: For the cream, using mostly half-and-half and a little bit of cream makes a nice balance for the sauce, and not too heavy.
• Tip 4: The spinach can be prepped up to 24 hours in advance. Keep in an air-tight container in the fridge.
• Tip 5: The creamed spinach can be frozen, but the texture may be compromised somewhat once thawed.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.