Creamed Spinach Recipe

why make this recipe

Creamed spinach is a classic dish that brings comfort and flavor to dinner tables. Its rich and creamy texture balances well with many main courses, making it an excellent side dish. Packed with nutrients from spinach and enhanced by the creaminess of the sauce, this recipe is both delicious and satisfying. Whether for a holiday meal or a simple family dinner, creamed spinach is sure to impress.

how to make Creamed Spinach

Ingredients:

• 2 pounds spinach leaves, cleaned (I often use baby spinach, but you can also use regular – see notes)
• 2 cups half and half (or whole milk)
• 6 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup finely chopped yellow onion
• 4 cloves garlic, minced
• 1/8 teaspoon freshly grated nutmeg
• Pinch cayenne pepper (optional)
• Kosher salt and freshly-ground black pepper

Directions:

1. Bring a large pot of lightly-salted water to a boil. Blanch the spinach in 2-3 batches (depending on the size of your pot), just until tender (about 30-40 seconds). Strain the spinach leaves out of the water and immediately plunge them into a bowl of ice water to cool.
2. Drain well and press or squeeze excess water out of the spinach in a fine mesh sieve or a clean kitchen towel. (For the creamiest spinach don’t skip this step!) If desired, roughly chop the spinach.
3. In a large pot or deep skillet, melt butter until foaming subsides. Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Sauté until onions begin to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Stir in flour and cook, stirring, for 1 minute longer. While continuing to stir, pour half and half into the pot in a steady stream. Add an additional 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using). Bring to a boil, reduce heat, and simmer until the sauce is thickened and coats the back of a spoon, about 3-4 minutes.
5. Add spinach to the pot and stir well until well combined. It takes a bit of stirring to get all the spinach leaves evenly coated with the sauce. If the sauce is too thick, add a little extra milk or half and half until your desired consistency is reached.
6. Season to taste with salt and pepper and serve.

how to serve Creamed Spinach

Creamed spinach makes an excellent side dish for steak, chicken, or fish. It pairs beautifully with roasted meats and adds a touch of elegance to any plate. Serve it warm in a serving dish, allowing everyone to help themselves. You can also top it with a sprinkle of grated Parmesan cheese for an extra kick of flavor.

how to store Creamed Spinach

If you have leftovers, store the creamed spinach in an airtight container in the refrigerator. It will keep well for about 3-4 days. When you are ready to eat it, reheat it slowly on the stovetop or in the microwave, adding a splash of milk to help loosen the sauce if it has thickened.

tips to make Creamed Spinach

• Choose fresh spinach for the best flavor and nutrition. You can use baby spinach for a more tender texture.
• Don’t skip the blanching step! It helps preserve the vibrant green color and removes any bitterness from the spinach.
• Adjust the thickness of the sauce by adding more milk or half and half as needed, so it reaches your desired consistency.

variation

You can add grated cheese, such as Parmesan or cheddar, to the sauce for extra creaminess and flavor. Another variation is to include some sautéed mushrooms or bacon for a twist on the classic recipe.

FAQs

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before using it in the recipe.

2. How can I make this recipe healthier?
You can use low-fat milk instead of half and half and reduce the amount of butter for a lighter version.

3. Can I prepare creamed spinach ahead of time?
Yes, you can make it ahead of time and reheat it before serving. Just be sure to store it properly in the refrigerator.