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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Shock the spinach: Using a large slotted spoon, transfer the blanched spinach to the ice water to stop the cooking process immediately.
- 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.
- 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.
- 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.
- 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.
- 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
