This creamed spinach is a comfy dish made with tender spinach and a rich, creamy sauce. It’s simple yet feels fancy, making it perfect for cozy dinners!
You might find yourself wanting seconds, and who can blame you? I love serving it alongside steak or just enjoying it on its own. Creamy goodness at its best!
Key Ingredients & Substitutions
Butter: This adds a rich flavor and helps sauté the onions. If you prefer a healthier option, you can use olive oil instead.
Onion: A small onion sweetens the dish. You could swap it for shallots for a milder taste or leave it out altogether if you’re in a hurry.
Fresh Spinach: Fresh spinach gives the best texture and flavor, but frozen spinach is a handy alternative. Just ensure it’s well-drained to avoid excess liquid.
Heavy Cream: For a lighter version, you can use half-and-half, although this may make it a bit less creamy. Coconut cream is a great dairy-free choice.
Cream Cheese: This adds richness and creaminess. If you need a lactose-free option, try dairy-free cream cheese or blend silken tofu for a healthier twist.
Parmesan Cheese: A sprinkle of Parmesan brings a savory kick. You can substitute with pecorino or nutritional yeast for a vegan option.
Bacon: This adds a smoky flavor. For a vegetarian version, consider using smoked paprika to replicate that depth.
How Do I Get the Spinach Just Right?
Cooking spinach correctly is crucial to this dish’s texture. Wilting fresh spinach should take about 3-5 minutes. Make sure to add it in batches if your skillet is small. This way, it cooks evenly.
- Start with medium heat and don’t rush it. Wait until the spinach is fully wilted before adding the cream.
- If using frozen spinach, make sure it’s completely thawed and drained. Excess moisture can dilute your sauce.
- Stir occasionally to ensure even cooking and to prevent any sticking.
By paying attention to these tips, you’ll have perfectly cooked, flavorful spinach that blends beautifully with the creamy sauce! Enjoy your creamed spinach!
How to Make Creamed Spinach
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound fresh spinach, washed and chopped (or 2 packages frozen chopped spinach, thawed and drained)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Optional: 2 slices bacon, cooked and crumbled (adds a smoky depth)
Time Needed:
This recipe takes about 10 minutes to prepare and about 10 minutes to cook, making a total of around 20 minutes. It’s a quick and delicious side dish that everyone will love!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large skillet, melt the butter over medium heat. Once melted, add the finely chopped onion. Cook the onion for about 3-4 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning. The kitchen should start smelling wonderful!
2. Cooking the Spinach:
Now it’s time to add the spinach! If you’re using fresh spinach, add it to the skillet in batches, cooking until it’s wilted, which will take about 3-5 minutes. If you’re using frozen spinach, just add the thawed and drained spinach directly into the pan and heat it through. Stir everything well to combine.
3. Creamy Mixture:
Next, stir in the heavy cream and softened cream cheese. Mix everything until the cream cheese is fully melted and the mixture is creamy and smooth.
4. Adding Flavor:
Now, mix in the grated Parmesan cheese and ground nutmeg. Give it a good stir! Taste your creamed spinach and season it with salt and black pepper to your liking. If you’re adding bacon, stir in the crumbled cooked bacon at this point.
5. Simmering the Dish:
Reduce the heat to low and allow the mixture to simmer gently for about 3-5 minutes until it thickens up and becomes nice and creamy. Be sure to stir occasionally so nothing sticks to the bottom of the pan.
6. Serving it Up:
Once thickened, remove the skillet from the heat. Your warm creamed spinach is ready to be served! Enjoy it as a delightful side dish with your favorite meats or just on its own!
This creamed spinach showcases a velvety texture and rich flavor that complements many meals. Enjoy every creamy bite!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Frozen spinach is a convenient option. Just make sure it’s fully thawed and drained to avoid excess moisture in the dish. You can add it directly to the skillet and heat through until warmed.
How Can I Make This Recipe Lighter?
If you’re looking to lighten it up, you can substitute heavy cream with half-and-half or use a lower-fat cream cheese. Additionally, using olive oil instead of butter can help reduce the calories.
Can I Make This Ahead of Time?
Yes! You can prepare the entire recipe ahead of time and store it in the refrigerator for up to 2 days. Simply reheat gently on the stove over low heat, stirring occasionally, until warmed through.
What Should I Serve with Creamed Spinach?
Creamed spinach pairs wonderfully with steak, roasted chicken, or grilled fish. It also works well with a side of mashed potatoes or pasta, making it a versatile addition to any meal.
Creamed Spinach
Fresh baby spinach sautéed with garlic and onion, then simmered in a rich, cheesy cream sauce for a classic, cozy steakhouse-style side dish.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/4 cup yellow onion finely diced
- 1 pound baby spinach washed & dried
- 1/4 cup all-purpose flour
- 1 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup grated parmesan
Instructions
- In a large pan, heat the olive oil over medium-high heat. Add the minced garlic and finely diced onion, then sauté for 2–3 minutes, stirring often, until the onion turns translucent and fragrant.
- Add the baby spinach to the pan in batches if needed. Cook, tossing continuously, until the spinach wilts down significantly, about 2–3 minutes. Sprinkle the flour evenly over the wilted spinach and stir well so the flour coats the spinach and absorbs the oil.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir frequently and let it cook until the sauce thickens and clings to the spinach.
- Turn off the heat, then add the grated parmesan, salt, black pepper, cayenne pepper, and nutmeg. Stir until the cheese is melted and everything is well combined. Taste and adjust seasonings if needed, then serve the creamed spinach right away.
Notes
Store leftover creamed spinach in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or on the stove until warmed through. For longer storage, you can freeze it for up to 3 months.