Creamed Spinach Recipe
Creamed Spinach is a quintessential steakhouse side See how easy it is to make this rich delicately-flavored dish at home with fresh spinach and homemade cream sauce Dont miss the variations in the recipe notes for customization ideas
Creamed Spinach is a quintessential steakhouse side See how easy it is to make this rich delicately-flavored dish at home with fresh spinach and homemade cream sauce Dont miss the variations in the recipe notes for customization ideas
- 6 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 4 cloves garlic ( minced)
- 1/8 teaspoon freshly grated nutmeg
- kosher salt and freshly-ground black pepper
- 1/2 cup finely chopped yellow onion
- 2 pounds spinach leaves (, cleaned (i often use baby spina
- 2 cups half and half ((or whole milk))
- pinch cayenne pepper ((optional))
- Carbohydrate 4.49143324273109 g
- Cholesterol 45.795 mg
- Fat 17.3584743861765 g
- Fiber 0.171564701412538 g
- Protein 0.786748089747899 g
- Saturated Fat 10.9682459086555 g
- Serving Size 1 1 to 6 serving (259g)
- Sodium 2.4704923697479 mg
- Sugar 4.31986854131856 g
- Trans Fat 1.23301901008403 g
- Calories 174 calories
Step-by-step
- Bring a large pot of lightly-salted water to a boil.
- Blanch the spinach in 2-3 batches (depending on the size of your pot), just until tender (about 30-40 seconds).
- Strain the spinach leaves out of the water and immediately plunge them into a bowl of ice water to cool.
- Drain well and press or squeeze excess water out of the spinach in a fine mesh sieve or a clean kitchen towel.
- If desired, roughly chop the spinach.
- In a large pot or deep skillet, melt butter until foaming subsides.
- Add onions with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Saute until onions begin to soften, about 4-5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in flour and cook, stirring, for 1 minute longer.
- While continuing to stir, pour half and half into the pot in a steady stream.
- Add an additional 1/2 teaspoon kosher salt, 1/8 teaspoon nutmeg, and cayenne pepper (if using).
- Bring to a boil, reduce heat, and simmer until sauce is thickened and coats the back of a spoon, 3-4 minutes.
- Add spinach to the pot and stir well until well combined.
- If the sauce is too thick, add a little extra milk or half and half until your desired consistency is reached.
- Season to taste with salt and pepper and serve.
My Simple, Yet Elegant Creamed Spinach: A Weeknight Staple
As a busy working mom, finding time to cook delicious and healthy meals can be a challenge. But honestly, there's nothing quite like sitting down to a home-cooked meal, especially when it's something as satisfying as creamed spinach. This recipe has become a staple in my household, and I'm thrilled to share it with you. It's surprisingly easy to make, even on a weeknight when time is of the essence, and the results are far superior to anything you’ll find in a restaurant – or a can!
The secret? Fresh spinach. I know, I know, fresh spinach can seem fussy, but trust me, the difference in flavor and texture is night and day. You'll find the process of blanching and squeezing out excess water crucial; it ensures your creamed spinach is luxuriously creamy, rather than watery. And don’t shy away from the homemade cream sauce! It takes just a few minutes longer than using a premade sauce, but the rich, nutty flavor is utterly transformative. The simple addition of nutmeg adds a wonderful warmth and complexity that elevates this dish from ordinary to extraordinary.
I’ve adapted this recipe over time, always striving for simplicity and speed. Sometimes I use pre-chopped spinach to cut down on prep time, but even then, I always ensure that it’s thoroughly drained before it goes into the sauce. The key is to prevent adding too much moisture to the cream sauce. I’ve experimented with different types of milk – whole milk delivers an extra layer of richness, though half-and-half works just as well. My family prefers a slightly thicker sauce, so I often adjust the amount of milk or half-and-half depending on preference.
This creamed spinach is incredibly versatile. It’s perfect as a side dish alongside grilled steaks, roasted chicken, or even salmon. It’s equally at home at a holiday dinner or a casual weeknight meal. It’s a crowd-pleaser, guaranteed to impress even the most discerning palates. The beauty of this recipe is its adaptability; feel free to customize it to your liking. A dash of cayenne pepper adds a subtle kick, while a sprinkle of Parmesan cheese adds a salty, savory depth. Sometimes I’ll add a bit of crispy bacon for a smoky flavor.
This creamed spinach isn't just a recipe; it's a testament to the simple joys of cooking. It’s a dish that celebrates the fresh, vibrant flavors of seasonal produce, elevated by a simple, yet elegant technique. It’s a dish that I can prepare confidently, even on my busiest days, knowing that it will always deliver a comforting and delicious result. It’s a dish that brings my family together around the table, fostering connections and creating memories, one creamy bite at a time.
So, give this recipe a try. You might be surprised at how easy it is to create a restaurant-quality side dish in the comfort of your own home. And who knows, it might even become a new family favorite!
