Easy And Delicious Creamed Spinach
I’ve been making this creamed spinach recipe for years, and it’s always a crowd-pleaser. It’s so creamy and flavorful, and it goes perfectly with just about any main dish. I especially love it with turkey or prime rib for the holidays.
I think my secret to making the best creamed spinach is to use fresh spinach and to cook it slowly over low heat. This allows the flavors to develop and the spinach to wilt without becoming mushy.
I also like to add a little bit of nutmeg to my creamed spinach for a touch of warmth and spice. It’s a subtle flavor that really elevates the dish.
I know you’re going to love this recipe as much as I do. It’s so easy to make, and it’s sure to become a new family favorite.
Questions I often get about this dish:
Q: What kind of spinach is best for creamed spinach?
A: Fresh spinach is always the best choice for creamed spinach. It has a vibrant green color, a delicate flavor, and a tender texture that will wilt perfectly in the sauce. However, frozen spinach can be used as a substitute if fresh spinach is not available. Just be sure to thaw it completely and squeeze out any excess water before adding it to the pan.
Q: Can I substitute dairy in this recipe?
A: Yes, you can substitute dairy in this recipe with plant-based alternatives. For example, you can use oat milk, almond milk, or soy milk instead of heavy cream. You can also use cashew cream or sunflower seed milk for a richer and creamier sauce.
Q: What are some flavor variations for creamed spinach?
A: There are many ways to add flavor and variety to your creamed spinach recipe. Here are a few ideas:
- Grated Parmesan cheese: Grated Parmesan cheese adds a salty, umami flavor to creamed spinach.
- Chopped cooked mushrooms: Chopped cooked mushrooms add an earthy depth of flavor and a slightly meaty texture to creamed spinach.
- A pinch of red pepper flakes: A pinch of red pepper flakes adds a subtle kick of spice to creamed spinach.
- Nutmeg: A pinch of nutmeg adds a warm, nutty flavor to creamed spinach.
Q: How long does leftover creamed spinach keep in the refrigerator?
A: Leftover creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat the spinach over low heat until warmed through.
Q: What are some main dishes that pair well with creamed spinach?
A: Creamed spinach is a versatile side dish that pairs well with many main dishes. Here are a few ideas:
Turkey: Creamed spinach is a classic side dish for turkey dinners. The creamy sauce complements the rich flavor of the turkey.
Prime rib: Creamed spinach is also a great side dish for prime rib. The rich, savory flavors of the two dishes complement each other perfectly.
Chicken: Creamed spinach pairs well with both roasted and grilled chicken. The creamy sauce adds moisture and richness to the chicken.
Fish: Creamed spinach is a surprisingly good side dish for fish. The creamy sauce balances the delicate flavor of the fish.
What you need to make Creamed Spinach:
1 pound fresh spinach, washed and trimmed
4 tablespoons unsalted butter
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
How to make the best creamed spinach ever:
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add the spinach and cook for 1-2 minutes, or until wilted. Drain the spinach thoroughly and squeeze out any excess water.
Melt the butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds more, or until fragrant.
Stir in the flour and cook for 1 minute, or until light golden brown.
Gradually whisk in the heavy cream. Bring to a simmer and cook for 5-7 minutes, or until thickened.
Stir in the spinach, salt, pepper, and nutmeg. Cook for 1-2 minutes, or until the spinach is heated through.
Transfer the creamed spinach to a baking dish and bake for 15-20 minutes, or until bubbly and heated through.
Tips:
For a more flavorful spinach, steam it instead of boiling it.
To make a gratin-style creamed spinach, sprinkle the top with grated Parmesan cheese before baking.
Printable Recipe:
Easy And Delicious Creamed Spinach
Ingredients
- 1 pound fresh spinach, washed and trimmed
- 4 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add the spinach and cook for 1-2 minutes, or until wilted. Drain the spinach thoroughly and squeeze out any excess water.
- Melt the butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds more, or until fragrant.
- Stir in the flour and cook for 1 minute, or until light golden brown.
- Gradually whisk in the heavy cream. Bring to a simmer and cook for 5-7 minutes, or until thickened.
- Stir in the spinach, salt, pepper, and nutmeg. Cook for 1-2 minutes, or until the spinach is heated through.
- Transfer the creamed spinach to a baking dish and bake for 15-20 minutes, or until bubbly and heated through.
Notes
- For a more flavorful spinach, steam it instead of boiling it.
- To make a gratin-style creamed spinach, sprinkle the top with grated Parmesan cheese before baking.
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