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Creamed Spinach

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This rich and velvety creamed spinach is the ultimate side dish, perfect for pairing with prime rib, steak, or holiday favorites. Made in one pan and ready in under 30 minutes, it features tender baby spinach coated in a luscious cream sauce with hints of garlic, nutmeg, and parmesan. A simple yet gourmet addition to any meal!

Ingredients

Units Scale
  • 3 tablespoons unsalted butter
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 3 cloves garlic, crushed
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and fresh ground pepper to taste
  • Pinch of nutmeg
  • Pinch of Cayenne Pepper
  • 1 lb fresh baby spinach, washed

Instructions

  1. If your baby spinach is pre-washed, there’s no need for additional cleaning. If it isn’t, gently wipe the leaves with a damp paper towel to remove any dirt. Set aside. (See note #1).
  2. In a large skillet or saute pan over medium heat, melt the butter until it begins to foam.
  3. Add the minced shallot to the skillet and cook, stirring frequently, until softened and translucent. Next, stir in the crushed garlic and cook for about 30 seconds, or until fragrant.
  4. Sprinkle the flour over the shallot and garlic mixture, stirring constantly to form a smooth paste. Cook the roux for about 1-2 minutes to remove the raw flour taste.
  5. Gradually pour in the heavy cream, whisking continuously to avoid lumps. Once the cream is fully incorporated, slowly add the milk, continuing to whisk. Bring the mixture to a gentle simmer and allow it to thicken, for approximately 5 minutes, stirring occasionally.
  6. Add the salt, pepper, nutmeg, and cayenne pepper, stirring to combine. Then, stir in the Parmesan cheese, allowing it to melt into the sauce and enhance its flavor.
  7.  Gradually add the baby spinach to the skillet, stirring to coat the leaves thoroughly in the creamy sauce. Continue cooking until the spinach is wilted and evenly combined with the sauce.
  8. Taste the creamed spinach one last time and adjust the seasonings as needed. Serve warm as a luxurious side dish.

Notes

  1. Blanching the spinach isn’t necessary for this recipe. Adding the spinach directly to the sauce allows it to wilt gently, preserving its tenderness and maintaining the rich, velvety consistency of the dish by controlling the moisture level.

Find it online: https://foodienoise.com/creamed-spinach/