Creamed Spinach Recipe

Introduction

Creamed spinach is a classic side dish that combines tender spinach with a rich, creamy sauce. It’s perfect for pairing with steak, chicken, or your favorite holiday meal. This recipe creates a smooth, flavorful creamed spinach that’s sure to please everyone at the table.

Ingredients

• 20 ounces fresh baby spinach (stems removed and roughly chopped, two 10-ounce packages)
• 2 tablespoons unsalted butter
• ⅓ cup minced sweet yellow onion (Vidalia)
• 2 teaspoons minced garlic
• ½ teaspoon salt (plus additional for boiling water)
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup half-and-half
• 4 ounces cream cheese (room temperature)

Instructions

1. Step 1: Bring a large pot of lightly salted water to a boil. Prepare a large bowl of ice water and set it aside.
2. Step 2: Add the spinach in 1-2 batches to the boiling water. Blanch for 30-60 seconds until wilted and bright green.
3. Step 3: Using a large slotted spoon, transfer the blanched spinach to the ice water to stop the cooking process.
4. Step 4: Drain the cooled spinach in a colander set in the sink. Squeeze out as much moisture as possible from the spinach.
5. Step 5: In a medium skillet over medium heat, melt the butter. Add the onion, garlic, salt, black pepper, and nutmeg. Cook for 2-3 minutes until the onion is tender and translucent.
6. Step 6: Pour the half-and-half into the skillet. Stir in the cream cheese until it has completely melted and the sauce is smooth. Let it simmer for 2-3 minutes until thickened.
7. Step 7: Break apart the spinach as you add it to the cream sauce. Stir well to combine and heat through. Remove from heat and transfer to a serving bowl.

Tips & Variations

• For a richer flavor, substitute half-and-half with heavy cream or add a sprinkle of grated Parmesan cheese.
• If you prefer a smoother texture, pulse the creamed spinach briefly in a food processor before serving.
• Fresh nutmeg adds warmth, but if unavailable, a pinch of ground cinnamon or allspice can be an interesting twist.

Storage

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of milk or cream when reheating if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out excess moisture before adding it to the cream sauce.

How do I prevent the cream cheese from clumping?

Warm the cream cheese to room temperature before adding it, and stir it slowly into the warm half-and-half to ensure it melts evenly without lumps.

Creamed Spinach Recipe

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★★★★★

4.5 from 50 reviews

• Author: Aiden
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This classic creamed spinach recipe features fresh baby spinach blanched to preserve its vibrant color and combined with a rich, creamy sauce made from butter, sweet onion, garlic, half-and-half, and cream cheese. The result is a smooth, flavorful side dish perfect for complementing a variety of meals.

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Ingredients

Scale 1x2x3x

Spinach

• 20 ounces fresh baby spinach, stems removed and roughly chopped (two 10-ounce packages)

Cream Sauce

• 2 tablespoons unsalted butter
• ⅓ cup minced sweet yellow onion (Vidalia)
• 2 teaspoons minced garlic
• ½ teaspoon salt, plus additional for boiling water
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup half-and-half
• 4 ounces cream cheese, room temperature

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Instructions

1. Prepare the water: Bring a large pot of lightly salted water to a boil. Meanwhile, fill a large bowl with ice water and set it aside to cool the spinach quickly after blanching.
2. Blanch the spinach: Add the spinach to the boiling water in 1-2 batches and blanch for 30-60 seconds until it wilts and turns bright green.
3. Shock the spinach: Using a large slotted spoon, transfer the blanched spinach to the ice water to stop the cooking process immediately.
4. Drain the spinach: Place the cooled spinach in a colander over the sink and squeeze out as much moisture as possible to prevent sogginess in the final dish.
5. Sauté aromatics: In a medium skillet over medium heat, melt the butter and add the minced onion, garlic, salt, black pepper, and nutmeg. Cook for 2-3 minutes until the onion becomes tender and translucent, releasing its sweetness.
6. Make the cream sauce: Pour in the half-and-half and stir in the cream cheese until it melts completely and forms a smooth sauce. Allow it to simmer for 2-3 minutes until the sauce thickens slightly.
7. Combine spinach with sauce: Break up the squeezed spinach and add it to the cream sauce, stirring thoroughly to evenly coat the spinach. Remove from heat.
8. Serve: Transfer the creamed spinach to a serving bowl and enjoy as a delicious, comforting side dish.

Notes

• Be sure to squeeze out excess water from the spinach after blanching to avoid a watery creamed spinach.
• Using fresh cream cheese at room temperature ensures it melts smoothly without lumps.
• You can substitute half-and-half with heavy cream for a richer sauce or milk for a lighter version.
• Adjust seasoning to taste, and consider adding a pinch of cayenne pepper for a subtle kick.
• This dish pairs wonderfully with grilled meats, roasted chicken, or as part of a holiday meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: creamed spinach, spinach side dish, creamy spinach, creamed vegetables, easy side recipe