Creamed Spinach
Creamed Spinach is one of those timeless side dishes that elevates any meal with its rich, velvety texture and vibrant green color. Whether you’re planning a cozy dinner at home or a festive gathering, this dish brings a comforting and elegant touch to the table. With just a handful of simple ingredients, you can create a luscious, creamy spinach dish that pairs beautifully with everything from steaks to roasted chicken. The best part? It’s surprisingly easy to make, and you can customize it to suit your taste.
The Upside of Creamed Spinach
Creamed Spinach is more than just a decadent side; it’s a nutrient powerhouse wrapped in creamy goodness. Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and fiber. When combined with the richness of heavy cream and the sharpness of Parmesan cheese, this dish offers a perfect balance of flavor and nutrition. It’s also incredibly versatile—serving as a fantastic complement to grilled meats, a topping for baked potatoes, or even a creamy base for pasta dishes.
Not to mention, the silky texture and garlicky warmth make Creamed Spinach a crowd-pleaser that even picky eaters tend to love. Plus, it’s a great way to sneak in a generous serving of greens, especially for those who shy away from leafy vegetables.
What to Buy
- 1 pound fresh spinach: Look for bright, crisp leaves without any yellowing or wilting. Baby spinach works well, but mature spinach adds a deeper flavor.
- 2 tablespoons olive oil: Use extra virgin for the best flavor and health benefits.
- 2 cloves garlic, minced: Fresh garlic is essential to impart that fragrant kick.
- 1 cup heavy cream: This is what makes the spinach irresistibly creamy and indulgent.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth. Freshly grated is always best.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- 1/4 teaspoon nutmeg (optional): Just a pinch enhances the creaminess with a subtle warmth.
Equipment Breakdown
- Large skillet or sauté pan: For cooking the spinach and garlic evenly.
- Knife and cutting board: To mince garlic and trim the spinach.
- Wooden spoon or spatula: For stirring the ingredients without scratching your pan.
- Measuring cups and spoons: To get your cream, cheese, and spices just right.
- Colander or salad spinner: To wash and drain the spinach thoroughly.
Creamed Spinach, Made Easy
Step 1: Prepare the Spinach
Start by washing your fresh spinach thoroughly under cold running water. Trim any tough stems if needed. Using a salad spinner or colander, drain excess water so your spinach isn’t soggy when cooked.
Step 2: Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as it will become bitter.
Step 3: Cook the Spinach
Add the spinach to the skillet in batches if necessary, stirring to wilt it down evenly. This will take about 3-5 minutes. Once the spinach is fully wilted, use a spoon to press out any excess moisture if needed.
Step 4: Add Cream and Cheese
Pour in 1 cup of heavy cream and stir to combine. Let it simmer gently for 2-3 minutes until the cream thickens slightly. Then stir in 1/2 cup grated Parmesan cheese until melted and smooth.
Step 5: Season and Finish
Season with salt, pepper, and a pinch of nutmeg if using. Stir to blend all the flavors together. Taste and adjust seasoning as needed. Serve warm for the best experience.
Make It Your Way
- Add a handful of sautéed mushrooms for an extra earthy flavor.
- Swap Parmesan cheese for Pecorino Romano or Asiago for a different twist.
- For a lighter version, substitute half-and-half for heavy cream, keeping in mind it won’t be as rich.
- Incorporate a sprinkle of red pepper flakes for some heat.
- Mix in a dollop of cream cheese for extra creaminess and tang.
- Try serving your creamed spinach alongside Chicken And Roasted Red Pepper Pasta for a full, flavorful meal.
Easy-to-Miss Gotchas
- Don’t overcrowd the pan: Adding too much spinach at once can cause steaming instead of sautéing, leading to watery creamed spinach.
- Drain excess water: Spinach can release a lot of water when cooking, which can dilute your creamy sauce if not managed.
- Avoid burning the garlic: Burnt garlic imparts a bitter taste that’s hard to mask.
- Use good-quality cheese: Pre-grated cheese often contains additives that prevent melting smoothly.
- Simmer gently: Boiling the cream too aggressively can cause it to separate.
Freezer-Friendly Notes
Creamed Spinach can be made ahead and frozen for up to 2 months. To freeze, let it cool completely, then place it in an airtight container or freezer bag. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of cream or milk to restore its creamy consistency.
Ask & Learn
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and drain it thoroughly to remove excess water before cooking. Fresh spinach offers a brighter flavor and better texture, but frozen is a convenient alternative.
Is there a dairy-free version of creamed spinach?
Absolutely! Substitute the heavy cream with coconut cream or cashew cream, and replace Parmesan with nutritional yeast or a dairy-free cheese alternative. This will give you a creamy texture with a different flavor profile.
How can I make this dish less rich?
To lighten this dish, use half-and-half or whole milk instead of heavy cream. You can also reduce the amount of cheese or use a lower-fat cheese option. Just keep in mind that the texture will be less creamy.
What can I serve with creamed spinach?
Creamed Spinach pairs beautifully with grilled or roasted meats, like steak or chicken. It also complements hearty sides like potatoes. For a comforting meal idea, try it alongside Cheesy Scalloped Potatoes Gratin or with a batch of Cheddar Scallion Buttermilk Biscuits.
Because You Liked This
- Cheddar Scallion Buttermilk Biscuits – Perfect for soaking up creamy sauces.
- Cheesy Scalloped Potatoes Gratin – A rich, cheesy side that complements creamed spinach beautifully.
- Chicken And Roasted Red Pepper Pasta – A vibrant meal to enjoy alongside your creamed spinach.
Time to Try It
Now that you have the recipe and tips to make perfect Creamed Spinach, it’s time to bring this luscious side dish to your kitchen. Fresh spinach, garlic, heavy cream, and Parmesan come together in a simple skillet to create a dish that’s creamy, flavorful, and utterly satisfying. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress and delight.
Take a moment to gather your ingredients and equipment, and follow the easy steps to create your own batch of creamy, garlicky goodness. Don’t forget to experiment with the variations and pairings to make the dish truly your own. Enjoy the rich flavors and comforting texture that only well-made Creamed Spinach can deliver. Your next meal just got a whole lot tastier!
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Creamed Spinach
Ingredients
Equipment
Method
- Start by washing your fresh spinach thoroughly under cold running water. Trim any tough stems if needed. Using a salad spinner or colander, drain excess water so your spinach isn’t soggy when cooked.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as it will become bitter.
- Add the spinach to the skillet in batches if necessary, stirring to wilt it down evenly. This will take about 3-5 minutes. Once the spinach is fully wilted, use a spoon to press out any excess moisture if needed.
- Pour in 1 cup of heavy cream and stir to combine. Let it simmer gently for 2-3 minutes until the cream thickens slightly. Then stir in 1/2 cup grated Parmesan cheese until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg if using. Stir to blend all the flavors together. Taste and adjust seasoning as needed. Serve warm for the best experience.
Notes
- Don’t overcrowd the pan to avoid steaming and watery spinach.
- Drain excess water from spinach to keep the sauce creamy and thick.
- Avoid burning garlic to prevent bitter flavors.
- Use freshly grated Parmesan for the best melting and flavor.
- Simmer cream gently to prevent separation.
