This Creamed Spinach recipe includes cream cheese and Parmesan for added richness and flavor. Luxuriously creamy and irresistibly yummy, it is a delicious and versatile side dish that pairs beautifully with a wide variety of mains!
Creamed spinach is enjoyed in many areas of the world and I grew up eating it in Germany. One classic way of eating it there that I always enjoyed is to serve it with potatoes and a fried egg; or as it’s called there, Rahmspinat mit Kartoffeln und Ei.
Classic creamed spinach is typically made with onion, garlic, butter and cream but for some added richness and flavor we’re also adding some cream cheese and Parmesan.
What to Serve With Creamed Spinach
Creamed spinach is a versatile side dish that you can serve with any number of dishes. Here are a few options:
- Roast Beef or Roast Pork
- Grilled Steaks
- Grilled or Roasted Chicken
- Roasted Turkey
- Baked Ham
- Pork Chops
- Salmon or other Fish
- Baked or Boiled Potatoes
- Pasta Dishes (like lasagna, baked ziti, ravioli, etc)
Creamed Spinach Recipe
The first step is to blanch the spinach.
Bring large pot of water to a boil, add the spinach, and let boil for 1 minute. Drain the spinach, rinse with cold water, and use your hands to squeeze as much water out of the leaves as you can. Transfer the spinach to a chopping board and coarsely chop. Set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Add the flour, stir to combine and cook for 2-3 minutes (this will eliminate the flour flavor). Add the heavy cream and bring it to a boil, stirring constantly to prevent lumps. Reduce the heat to a simmer stir in the cream cheese, salt, pepper and nutmeg. Stir until the cream cheese is melted. Add Parmesan and stir until melted. Add spinach and simmer for another 2-3 minutes. Add salt and pepper to taste.
Creamed spinach will keep in the fridge for up to 3 days. Reheat it gently to prevent the cream from splitting. This is best done on the stove over low heat in a saucepan.
Enjoy!
For more delicious vegetable side dishes be sure to try our:
- Au Gratin Potatoes
- Zucchini Au Gratin
- Roasted Rutabaga
- Spiralized Beets
- Roasted Brussels Sprouts with Balsamic Reduction
- German Green Bean Salad
- Greek Grilled Asparagus Salad
- Creamy German Cucumber Salad
- German Cucumber Salad
- Baked Endives with Ham and Bechamel
- Mashed Potatoes with Parsnips
- ULTIMATE Green Bean Casserole
- Chilled Asparagus with Lemon Dijon Vinaigrette
- Gomen (Ethiopian Collard Greens)
Creamed Spinach
Ingredients
- 2 pounds fresh baby spinach , washed and drained
- 4 tablespoons butter
- 1 small yellow onion , finely chopped
- 2 cloves garlic , minced
- 1 tablespoon all-purpose flour (or more if you prefer the sauce thicker)
- 1 cup heavy cream or half and half
- 1/3 cup cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan cheese (optional and perfectly delicious without)
Instructions
- Bring large pot of water to a boil, add the spinach, and let boil for 1 minute. Drain the spinach, rinse with cold water, and use your hands to squeeze as much water out of the leaves as you can. Transfer the spinach to a chopping board and coarsely chop. Set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Add the flour, stir to combine and cook for 2-3 minutes (this will eliminate the flour flavor). Add the heavy cream and bring it to a boil, stirring constantly to prevent lumps. Reduce the heat to a simmer stir in the cream cheese, salt, pepper and nutmeg. Stir until the cream cheese is melted. Add Parmesan and stir until melted. Simmer a minute or two or until the sauce has thickened. Add spinach and simmer for another 2-3 minutes. Add salt and pepper to taste. Creamed spinach will keep in the fridge for up to 3 days. Reheat it gently to prevent the cream from splitting. This is best done on the stove over low heat in a saucepan.
Bessie A Ashby says
This sounds wonderful. I will try it tonignt and serve it over rice