Creamed Spinach Quick Favorite (Ready-to-Print Version)
Tender baby spinach in a creamy sauce with butter, garlic, and Parmesan for a cozy side dish.
# What You’ll Need:
→ Dairy
01 -
2 tablespoons unsalted butter
02 -
1 cup heavy cream
03 -
½ cup grated Parmesan cheese (optional)
→ Produce
04 -
2 cloves garlic, minced
05 -
1 small shallot, finely chopped
06 -
20 ounces baby spinach, roughly chopped
→ Pantry
07 -
2 tablespoons all-purpose flour
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
⅛ teaspoon ground nutmeg (optional)
# Step-by-Step Guide:
01 -
Finely chop the shallot and mince the garlic. Wash, dry thoroughly, and roughly chop the baby spinach, removing any tough stems.
02 -
Melt butter in a large skillet over medium heat. Add shallot and garlic, cooking with frequent stirring until fragrant and translucent, about 2 minutes.
03 -
Sprinkle flour over the sautéed aromatics, stirring constantly for 1 to 2 minutes to form a smooth paste and cook out raw flour taste.
04 -
Gradually whisk in heavy cream to avoid lumps. Bring to a gentle simmer, then season with salt, pepper, and nutmeg if using. Allow sauce to thicken for 2 to 3 minutes.
05 -
Add chopped spinach in batches, letting each addition wilt before adding more. Cook for 6 to 8 minutes, stirring occasionally, until most liquid evaporates and sauce thickens.
06 -
Remove skillet from heat and fold in Parmesan cheese if desired. Adjust seasoning as needed and serve immediately.
# Handy Tips:
01 -
Ensure spinach is thoroughly dried to prevent excess water from diluting the sauce.
02 -
Cook the flour for at least a minute with butter and aromatics to eliminate raw flour taste.
03 -
Add cream gradually while whisking to avoid lumps in the sauce.
04 -
Simmer uncovered if sauce is too thin after adding spinach to achieve desired thickness.
05 -
For a dairy-free option, substitute butter with olive oil and Parmesan with nutritional yeast.