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
Scale
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
