Creamed Spinach
Creamed Spinach is a deliciously versatile side dish that pairs beautifully with a wide variety of entrees. We've added cream cheese and Parmesan for even more flavor and richness.
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.
Nutrition
Calories: 224kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 502mg | Potassium: 954mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14749IU | Vitamin C: 45mg | Calcium: 260mg | Iron: 4mg
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