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.
5 from 18 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 6
Ingredients
2poundsfresh baby spinach, washed and drained
4tablespoonsbutter
1small yellow onion, finely chopped
2clovesgarlic, minced
1tablespoonall-purpose flour(or more if you prefer the sauce thicker)
1/4cupfreshly 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.