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This creamed spinach is all about comfortfresh baby spinach, a rich cream sauce, and a touch of nutmeg to cozy things up. It reminds me of Thanksgiving at my aunt’s house when the sides always seemed to outshine the turkey, and a dish of creamy greens was the first thing everyone reached for. Simple, warm, and perfect as a side or even just on its own, this recipe brings that same feeling of gathering and home to the table.
This is one of those dishes I started making when pressed for time and everyone always asks for seconds. The balance of rich cream and vibrant spinach feels indulgent but still fresh.
Ingredients
- Unsalted butter: Two tablespoons for a rich and silky base
- Garlic: Two cloves minced to add aroma and subtle pungency
- Shallot: One small finely chopped for sweetness and depth of flavor
- All purpose flour: Two tablespoons essential to thicken the sauce smoothly
- Heavy cream: One cup for richness and velvety texture
- Salt: One teaspoon to enhance all the flavors in the dish
- Black pepper: Half a teaspoon for gentle heat and balance
- Ground nutmeg: An eighth teaspoon optional adds a warm, cozy undertone
- Baby spinach: Twenty ounces roughly chopped for freshness and vibrant color choose bright green leaves without blemishes
- Parmesan cheese: Half a cup grated optional boosts creaminess and adds a savory punch
Instructions
- Prep the Ingredients:
- Finely chop the shallot and mince the garlic. Wash and dry the baby spinach thoroughly, then roughly chop. Remove any tough stems if using regular spinach instead of baby spinach.
- Sauté Aromatics:
- Melt the butter in a large skillet over medium heat. Add the shallot and garlic and cook, stirring frequently, until fragrant and translucent which should take about two minutes. This step builds the flavor base essential for the sauce.
- Make the Roux:
- Sprinkle the flour evenly over the butter and aromatics. Stir constantly for one to two minutes to create a smooth paste. This step is crucial to cook out the raw taste of flour and to develop a thickening agent for the sauce.
- Build the Cream Sauce:
- Slowly pour in the heavy cream while whisking vigorously to prevent lumps. Stir in the salt, black pepper, and nutmeg if using. Allow the sauce to gently simmer and thicken over two to three minutes until it coats the back of a spoon.
- Wilt the Spinach:
- Add the chopped spinach in batches, waiting for each addition to wilt before adding more. The spinach will release liquid as it cooks. Continue cooking the combined batch for six to eight minutes, stirring occasionally, until most of the liquid evaporates and the sauce thickens nicely.
- Finish with Cheese:
- Remove the skillet from the heat and stir in the grated Parmesan cheese if desired. Allow it to melt fully into the sauce for a luscious finish. Taste and adjust the seasoning as needed before serving immediately.
One of my favorite parts about this dish is the nutmeg. It adds a cozy note that reminds me of cooler evenings and family gatherings. The first time I made it was for a holiday meal, and everyone ended up fighting for the last scoop because it was so creamy and comforting.
Storage Tips
Store leftover creamed spinach in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat and add a splash of cream or milk to loosen the sauce since the spinach tends to soak it up while stored.
Ingredient Substitutions
To make a lighter version, swap butter for olive oil which gives a fruitier, greener flavor. Use evaporated milk in place of heavy cream to reduce calories but keep creaminess. For a vegan option, replace Parmesan cheese with nutritional yeast to keep that cheesy, savory flavor.
Serving Suggestions
Serve this creamed spinach alongside grilled steak, roasted chicken, or baked salmon to elevate any meal. For added texture and a fancy touch, sprinkle crispy shallots, toasted breadcrumbs, or pine nuts on top just before serving.
Serve warm alongside your favorite protein or enjoy on its own. This creamed spinach is a quick cozy side that feels special.
Your Recipe Questions Answered
- → Why is the spinach watery after cooking?
Spinach naturally releases moisture as it cooks. Simmering a bit longer helps evaporate excess liquid, and adding spinach in batches allows for even wilting without excess water dilution.
- → Can this dish be prepared ahead and reheated?
Yes, gently reheat over low heat with a splash of cream or milk to restore its smooth and creamy texture after storage.
- → How to prevent lumps in the cream sauce?
Add heavy cream gradually while whisking constantly to create a smooth sauce. If lumps form, whisk vigorously on low heat until they dissolve.
- → Is frozen spinach suitable for this dish?
Thawed and well-drained frozen spinach can be used. Make sure to remove as much water as possible before cooking to avoid excess liquid in the sauce.
- → What are good pairing suggestions?
This creamy spinach pairs wonderfully with grilled steak, roasted chicken, or baked salmon, enhancing any meal with a steakhouse-style side.