Creamed Spinach
Spinach cooked in a garlic cream and cream cheese sauce with Parmesan and nutmeg. Silky, rich and stovetop-fast.
Creamed Spinach
Course: Side DishDifficulty: Easy8
servings10
minutes20
minutesSpinach cooked in a garlic cream and cream cheese sauce with Parmesan and nutmeg. Silky, rich and stovetop-fast.
Ingredients
2 packages (10 oz each) frozen chopped spinach, thawed
2 tablespoons butter
1 small shallot, finely chopped
3 garlic cloves, minced
1 tablespoon flour
1 cup heavy cream
4 oz cream cheese, cubed
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
Directions
- Squeeze the thawed spinach in a clean towel until no more water comes out.
- Melt the butter in a large skillet over medium heat.
- Cook the shallot for 3 minutes until soft, then add the garlic for 30 seconds.
- Stir in the flour and cook 1 minute.
- Pour in the cream slowly while whisking and simmer 3 minutes, until it coats a spoon.
- Add the cream cheese and stir with a silicone spatula until melted and smooth.
- Fold in the spinach and cook 5 minutes, until hot.
- Stir in the Parmesan, salt, pepper and nutmeg.
- Add the lemon juice and taste for salt.
- Serve warm from the skillet.
Notes
- Use fresh spinach if you prefer: wilt 1 1/2 lb in the skillet first and squeeze it dry. Make it a day ahead and rewarm on low with a splash of milk. Leftovers keep 3 days. Do not freeze, since the sauce can split.
Why squeeze the spinach
Frozen spinach holds a lot of water, and squeezing it keeps the sauce thick. Cream cheese makes the sauce silky. A little nutmeg and lemon keep it from tasting heavy.
Cream cheese gives the sauce body, and Parmesan adds salt. Taste before adding more salt. Nutmeg is a small amount, but it is the flavor people remember.
Creamed Spinach swaps
Half-and-half can replace some of the cream for a lighter version. Gruyere works in place of Parmesan. Do not use low-fat cream cheese, since it can turn grainy.
Do not make this dish far ahead. Cream sauces can separate when reheated hard. Rewarm over low heat.
What to serve
Steak, roast chicken or a baked fish.
This comes together fast on the stovetop. Keep the heat at medium or lower once the cream goes in.
A common mistake
Skipping the squeeze, which leaves a watery dish. Keep the heat low once the cheese goes in, because high heat can split the sauce.
Another mistake is leaving the spinach in big clumps. Break it apart before adding it to the sauce.
Creamed Spinach at a glance
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Servings: 8 servings
- Ingredients: 12, led by packages (10 oz each) frozen chopped spinach, butter, shallot, garlic cloves
Tips for Creamed Spinach
Use fresh spinach if you prefer: wilt 1 1/2 lb in the skillet first and squeeze it dry. Make it a day ahead and rewarm on low with a splash of milk. Leftovers keep 3 days. Do not freeze, since the sauce can split.
Creamed Spinach FAQ
How long does Creamed Spinach take?
Creamed Spinach takes 20 minutes of cooking after 10 minutes of prep.
How many people does Creamed Spinach serve?
This recipe makes 8 servings.
What do I need to make Creamed Spinach?
12 ingredients, led by packages (10 oz each) frozen chopped spinach, butter, shallot, garlic cloves. Amounts are in the recipe card above.
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