Can I use fresh spinach instead of frozen?

Absolutely! You'll need about 1.5-2 pounds of fresh spinach as it cooks down significantly. Blanch it briefly in boiling water, then shock in ice water, drain thoroughly, and chop before adding to the cream sauce.

How do I prevent my creamed spinach from being watery?

The key is removing as much moisture as possible from the spinach. After thawing frozen spinach, place it in a clean kitchen towel and squeeze firmly to remove excess water. Also, make sure to simmer the sauce until it's reduced to your preferred thickness.

Can I make this recipe lighter or lower in calories?

You can substitute half-and-half for the heavy cream and use light cream cheese. While it won't be quite as rich, it will still be delicious. You could also use part-skim mozzarella in place of some of the parmesan.

Why is my sauce grainy or separated?

This typically happens when the heat is too high or the sauce is cooked too long. Keep the heat low when melting the cheese and cream cheese, and stir constantly. If your sauce does separate, sometimes a splash of cold cream and gentle whisking can help bring it back together.

Best Creamed Spinach Recipe

Description

This creamed spinach recipe is rich, creamy, and decadently flavorful, making it the ultimate side dish for any meal. With a luscious sauce made from cream cheese, heavy cream, and freshly shaved Parmesan, this dish will elevate your table with minimal effort. Perfect for holidays or a cozy family dinner, this recipe pairs beautifully with roasted meats, grilled steaks, or even crusty bread.

Ingredients

Units Scale

Butter Base
3 tablespoons unsalted butter
1 small yellow or sweet onion, finely diced
3 garlic cloves, minced
Cream Sauce
6 ounces cream cheese, softened
1 cup heavy cream
3/4 cup freshly shaved Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Spinach
16-ounce package frozen spinach, thawed and excess liquid drained

Cook Mode Prevent your screen from going dark

Instructions

Melt the Butter
In a large skillet or pan, melt the unsalted butter over medium-high heat. The butter should sizzle slightly as it heats up.
Cook the Onion
Add the diced onion to the skillet and sauté for about 3-5 minutes, or until it softens and becomes translucent. Stir occasionally to ensure even cooking.
Add Garlic
Stir in the minced garlic and cook for 1 minute. This step enhances the overall flavor profile of the dish, so be careful not to burn the garlic.
Prepare the Cream Sauce
Lower the heat to low and add the cream cheese, heavy cream, Parmesan cheese, salt, pepper, and ground nutmeg to the pan. Stir the mixture constantly until the cream cheese melts, a smooth sauce forms, and all the ingredients are well combined.
Incorporate the Spinach
Gently stir the thawed and drained spinach into the creamy sauce. Let the mixture cook on low heat for 3-5 minutes, or until the sauce thickens slightly and the spinach is heated through.
Adjust & Serve
Taste the dish and adjust the salt and pepper to your preference. Serve the creamed spinach warm as a side dish to your favorite main course.

Notes

For a richer flavor, use freshly grated nutmeg instead of pre-ground nutmeg. A little goes a long way!
Make sure the frozen spinach is fully thawed and thoroughly drained to prevent the sauce from becoming watery.
This recipe works wonderfully with fresh spinach too (about 1 pound), just steam or sauté it first before using.
To add some texture, top the creamed spinach with crispy breadcrumbs before serving.
For a lighter version, substitute half-and-half for the heavy cream.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 9g
Cholesterol: 75mg

Description

Ingredients

Butter Base

Cream Sauce

Spinach

Instructions

Notes

Nutrition