Creamed Spinach
An upgrade from steamed spinach. Creamed spinach is a rich, creamy, and delicious side dish. Fresh spinach is blanched and then tossed into a buttery garlicky creamy sauce with sautéed onions and Parmesan cheese. This fancy side dish is quick to make in under 20 minutes, easy to make ahead and reheats well — perfect for your Thanksgiving holiday dinner or any time of year. You can also serve it over rice, mix into pasta, or pair with roast chicken to give any simple meal a kick of creamy green goodness.
Ingredients
- 1-1/2 pounds fresh spinach (about 3 bunches), stems removed
- 2 tbsp butter
- 1 small onion diced
- 1 tbsp garlic minced
- 1/2 tbsp all-purpose flour (or cornstarch)
- 1-1/2 cups heavy cream
- 1/4 cup Parmesan cheese grated
- 1 tsp salt (or to taste)
- 1/2 tsp ground black pepper
Instructions
- Cut fresh spinach in half and cook in a large pot of boiling water for 30 seconds until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out excess water. Set aside.
- In a large skillet, melt butter over medium-high heat until melted butter turns bubbly, about 1-2 minutes. Sauté onion and garlic until fragrant, about 2 minutes.
- Add flour and stir well to combine. Stir in heavy cream and Parmesan. Stir constantly and turn the heat down to medium. Bring the mixture to a simmer until smooth and thickened, about 4-5 minutes. Season with salt and pepper to taste.
- Stir in spinach and toss well to coat. Cook for 1 -2 minutes until heated through. Serve warm with extra Parmesan on top, if desired.
Notes
It’s important to be precise when blanching the spinach. Rinsing with cold water halts the cooking process, which is essential to avoid overcooked spinach.
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