Description
This classic Creamed Spinach recipe offers tender fresh spinach cooked in a rich, creamy sauce made with butter, onions, garlic, milk, heavy cream, and a hint of nutmeg. Finished with optional Parmesan cheese, it is a comforting side dish perfect for dinners and gatherings.
Ingredients
Scale
Vegetables
- 2 pounds Fresh spinach (Choose tender, vibrant leaves that are free from blemishes.)
- 1 medium Onion, finely chopped (A sweet onion or yellow onion works well.)
- 2 cloves Garlic, minced (Fresh garlic adds a fragrant aroma.)
Dairy
- 4 tablespoons Butter (Unsalted butter is ideal for controlling the saltiness.)
- 1 cup Milk (Whole milk is recommended for a creamier texture.)
- 1/2 cup Heavy cream (Provides a luxurious mouthfeel.)
- 1/4 cup Parmesan cheese, grated (Optional, adds a salty, nutty flavor.)
Dry Ingredients & Seasonings
- 1/4 cup All-purpose flour (Acts as a thickening agent in the sauce.)
- 1/4 teaspoon Nutmeg (Adds warmth and complexity to the sauce.)
- Salt, to taste (Season to your preference.)
- Freshly cracked black pepper, to taste (Adds a hint of spice.)
Instructions
- Prepare Spinach: Wash the spinach thoroughly under cold water and drain it well in a colander to remove all dirt and grit.
- Sauté Onions: In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until the onion becomes translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes until its aroma is released without browning.
- Create Roux: Sprinkle the all-purpose flour evenly over the butter, onion, and garlic mixture. Stir constantly to combine and cook for 1 minute to eliminate the raw flour taste.
- Make Sauce Base: Gradually pour in the whole milk while whisking continuously to prevent lumps. Continue cooking, stirring frequently, until the mixture thickens and begins to gently bubble.
- Add Cream: Reduce the heat to low and stir in the heavy cream, blending it thoroughly into the sauce for a rich texture.
- Season Sauce: Season the creamy sauce with nutmeg, salt, and freshly cracked black pepper. Let it simmer gently for a few minutes to allow flavors to meld.
- Incorporate Spinach: Add the prepared spinach to the sauce, folding it in carefully until all leaves are evenly coated and heated through.
- Finish with Cheese: If desired, stir in the grated Parmesan cheese until it melts smoothly into the creamed spinach. Taste and adjust seasoning as needed.
- Serve: Transfer to a serving dish and enjoy the creamed spinach warm as a side dish to complement your meal.
Notes
- For a lighter option, substitute heavy cream with evaporated milk or reduce butter slightly.
- Fresh nutmeg can be grated for a more pronounced flavor, but ground nutmeg works well.
- Parmesan cheese is optional but adds a delicious salty and nutty dimension.
- Make sure to thoroughly wash spinach to avoid any grit in the final dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
