Creamed Spinach Recipe
If you are looking for a comforting side dish that’s both rich and vibrant, classic Creamed Spinach is an absolute must-try. This dish blends tender spinach with a luscious, velvety cream sauce that is infused with fragrant shallots, garlic, and a hint of nutmeg, all elevated by a generous amount of Parmigiano-Reggiano cheese. Creamed Spinach manages to be the perfect balance of indulgent and wholesome, bringing a touch of elegance to any meal while keeping things wonderfully simple. Whether you’re serving it alongside a juicy steak or as a cozy vegetable upgrade, this recipe will become one of your go-to favorites in no time.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first step to making perfect Creamed Spinach. Each one plays a crucial role in building the dish’s signature flavor and creamy texture, making sure every bite is a delight.
- Unsalted butter: Adds rich, silky flavor and serves as the base for sautéing shallots and garlic.
- Shallots: Finely chopped for their delicate sweetness that softens the cream sauce.
- Garlic cloves: Finely chopped to bring aromatic warmth without overpowering the dish.
- Heavy cream: The heart of the creamed sauce, creating that divine luscious texture.
- Salt: Enhances all the flavors and balances the sweetness of the shallots.
- Freshly ground black pepper: Adds a subtle spicy kick and depth.
- Nutmeg: Just a pinch brings warmth and a hint of earthiness to the creaminess.
- Parmigiano-Reggiano: Finely shredded cheese that melts into the sauce for umami richness.
- Frozen cut leaf spinach: Thawed and squeezed dry to maintain a perfect texture without excess water.
How to Make Creamed Spinach
Step 1: Sauté the Aromatics
Start by melting the butter in a large skillet over medium-low heat. Add the finely chopped shallots and cook, stirring frequently, until they turn soft and translucent—this usually takes about four minutes. Next, add the garlic and cook for just one minute more, stirring constantly to prevent browning. This gentle sautéing releases the sweet and savory notes that form the flavor base for your creamed spinach.
Step 2: Prepare the Cream Sauce
Once the aromatics are ready, pour in the heavy cream along with salt, freshly ground black pepper, and a pinch of nutmeg. Bring the mixture to a gentle boil and let it cook uncovered, stirring occasionally, until it thickens enough to coat the back of a wooden spoon—about 10 minutes. This slow simmer lets the flavors meld and the cream reduce to a silky sauce that clings perfectly to the spinach.
Step 3: Add Cheese and Spinach
Stir in the shredded Parmigiano-Reggiano until it fully melts into the cream, enriching the sauce with its savory goodness. Then fold in the thawed, well-squeezed frozen spinach, mixing until the greens are evenly coated and combined with the luscious cream. If your mixture seems watery, simply cook it a bit longer over medium-low heat until the extra moisture evaporates and the creamed spinach reaches that ideal creamy consistency.
How to Serve Creamed Spinach
Garnishes
A sprinkle of freshly grated Parmigiano-Reggiano right before serving can add an extra layer of cheesy delight. For a bit of color and a slight crunch, finely chopped toasted almonds or toasted pine nuts work beautifully. A few freshly ground black pepper flakes or a tiny pinch of smoked paprika can also provide a lovely visual contrast and a gentle smoky hint.
Side Dishes
Creamed Spinach pairs wonderfully with hearty proteins like grilled steaks, roasted chicken, or seared salmon, giving a velvety brightness that complements the meat’s richness. It’s also fantastic alongside roasted potatoes or a warm slice of crusty bread to soak up every bit of that creamy sauce. Consider serving it with roasted mushrooms or caramelized onions for a full vegetable-forward plate that stays elegant.
Creative Ways to Present
For a dinner party, serve Creamed Spinach in small ramekins topped with extra cheese and broiled until golden brown for a delightful crust. You can also stuff it into puff pastry for savory turnovers or swirl it into creamy mashed potatoes for a surprising twist. For a brunch option, use it as a layer in savory crepes or atop toasted English muffins with a poached egg for an extra special treat.
Make Ahead and Storage
Storing Leftovers
Creamed Spinach keeps well in the refrigerator for up to two days. Store it in an airtight container to maintain its creamy texture and fresh flavors. When ready to enjoy, simply reheat gently on the stovetop or in the microwave, taking care to stir frequently so it reheats evenly.
Freezing
While freezing Creamed Spinach is possible, keep in mind that the texture may change slightly upon thawing. For best results, freeze it in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Use within one month for optimal flavor and creaminess.
Reheating
When reheating, warm the creamed spinach slowly over low to medium heat to prevent the cream from separating. Stir often and, if needed, add a splash of fresh cream or milk to help restore the lush consistency. If using a microwave, heat in short intervals and stir in between to keep it smooth and delicious.
FAQs
Can I use fresh spinach instead of frozen for Creamed Spinach?
Absolutely! If you prefer fresh spinach, use about two pounds of baby spinach leaves. Steam or sauté them until wilted, then drain and roughly chop before mixing into the cream sauce. Just remember to squeeze out excess moisture to avoid a watery dish.
What can I substitute for Parmigiano-Reggiano cheese?
If you don’t have Parmigiano-Reggiano on hand, aged Asiago or Grana Padano cheeses make excellent alternatives. They offer similar nutty and salty flavors that melt well into the sauce, keeping the richness intact.
Is there a vegetarian or vegan version of Creamed Spinach?
You can easily make a vegetarian version by using butter and cream from dairy sources. For a vegan twist, substitute butter with oil or vegan margarine, heavy cream with coconut milk or a cashew-based cream, and Parmigiano-Reggiano with a dairy-free cheese alternative or nutritional yeast for that savory kick.
How can I make the Creamed Spinach less rich?
To lighten the dish, you can replace heavy cream with half-and-half or whole milk, but keep in mind the sauce won’t be as thick or creamy. Reducing the amount of butter slightly and increasing the spinach ratio can also help balance out the richness.
Can I prepare Creamed Spinach ahead of time for a party?
Definitely! Creamed Spinach is a great make-ahead dish. You can prepare it a day in advance, refrigerate, and gently reheat before serving. If you want to keep it looking extra creamy, stir in a little fresh cream during reheating to refresh the texture.
Final Thoughts
Creamed Spinach is one of those timeless dishes that feel both indulgent and nourishing, perfect for brightening up any meal with its silky texture and rich flavor. Once you’ve experienced the magic of this easy-to-make classic, it’s sure to become a staple in your recipe collection—ready to impress family, friends, or just to treat yourself whenever you crave something truly comforting. Give this recipe a try and enjoy every creamy, cheesy spoonful!
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Creamed Spinach Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic creamed spinach recipe offers a rich and velvety side dish perfect for pairing with steaks, roasted chicken, or holiday meals. Made with butter, shallots, garlic, heavy cream, Parmigiano-Reggiano, and tender spinach, it balances flavors beautifully for a creamy, comforting experience.
Ingredients
Butter and Aromatics
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots (from 1 to 2 shallots)
- 2 garlic cloves, finely chopped
Cream Sauce
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg or ground nutmeg
- ½ cup finely shredded Parmigiano-Reggiano cheese
Spinach
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)
Instructions
- Melt Butter and Cook Shallots: In a large skillet over medium-low heat, melt the butter. Add the finely chopped shallots and cook, stirring frequently, until soft and translucent, about 4 minutes.
- Add Garlic: Stir in the chopped garlic and cook for 1 more minute, stirring constantly. Be careful not to brown the garlic to avoid bitterness.
- Add Cream and Seasonings: Pour in the heavy cream, then season with salt, black pepper, and a pinch of nutmeg. Bring the mixture to a gentle boil and cook uncovered, stirring occasionally, until the cream thickens enough to coat the back of a wooden spoon, about 10 minutes.
- Melt the Cheese: Stir in the shredded Parmigiano-Reggiano cheese until fully melted and incorporated into the cream sauce.
- Add Spinach: Fold in the thawed, squeezed spinach, stirring until it is evenly combined with the creamy sauce. Taste and adjust seasonings as needed.
- Reduce Excess Liquid if Needed: If the mixture seems watery, continue to cook over medium-low heat, stirring occasionally, until the excess liquid evaporates and the creamed spinach reaches desired consistency.
- Serve Warm: Transfer to a serving dish and serve immediately while warm for best flavor and texture.
Notes
- If you cannot find cut leaf spinach, frozen whole leaf spinach is a good alternative. Chopped spinach can be used but the texture will be less appealing.
- For fresh spinach: use about 2 pounds baby spinach leaves; steam, drain well, roughly chop, and measure out 2 packed cups.
- This dish can be made a day ahead and refrigerated. To reheat, microwave uncovered, stirring every 30 seconds until hot. Adding a splash of cream during reheating can help restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: creamed spinach, spinach side dish, creamy spinach, holiday side, spinach recipe
