easy creamed spinach- A favorite side dish is creamed spinach. It’s simple to prepare and tastes better than any restaurant dish! Fresh spinach (or frozen spinach) is prepared in a creamy sauce for the perfect side dish in this simple side meal. This recipe for creamed spinach is a rich and soothing side dish that goes great with steaks, roasts, or even fish! It comes together quickly and tastes like it came from a restaurant.
Cream cheese, heavy cream, butter, parmesan cheese, onion, garlic, and a touch of nutmeg are used to make this classic creamed spinach. So, basically, everything excellent. If you’re into it or know someone who is, it also works well with a low-carb/keto diet. It’s ideal for special events, parties, or just about any other occasion.
Why Do We Enjoy This Recipe?
I adore the mix of sweet spinach and a creamy foundation in everything from Spinach Artichoke Dip to Spinach Pinwheels.
Steaks or even Oven Baked Chicken Breasts are commonly served with creamed spinach as a side dish (or even with stuffed chicken breasts). Just like Spinach Gratin, this dish combines soft sweet spinach with a creamy sauce.
This recipe is simple yet full of flavor, and it comes together in about 30 minutes.
Spinach Can Be Used Fresh Or Frozen:
Although you may use frozen spinach in this dish, I prefer fresh spinach since it is softer and sweeter (stems removed and diced).
1 pound of fresh spinach is required for four servings of creamed spinach. Although it appears to be a large mountain of spinach, it cooks down to a very tiny amount!
While cream cheese isn’t traditionally used in creamed spinach, it adds richness and creaminess to the sauce, making it a go-to dish for seconds!
Recipe For Easy Creamed Spinach:
In only 10 minutes, you can make your favorite restaurant creamed spinach side dish at home! My keto-friendly and low-carb version of this classic steakhouse side utilizes baby spinach and cream cheese. This meal screams traditional comfort food done correctly, my friends. Creamed Spinach is a delicious side dish that combines well with steaks and poultry, and it’s ideal for holiday gatherings or a simple Wednesday night at home. It’s also delicious with Creamy Spinach Fettuccine! A little of nutmeg brings out the taste of the spinach, while a generous amount of garlic brings out the creaminess of the sauce.
How To Make Spinach Creamed?
Only one pan is required, as well as six ingredients: butter, onions, garlic, cream cheese, milk or heavy cream, and baby spinach. Also, nutmeg powder. As well as salt & pepper.
- We’ll begin by melting the butter and sautéing the onions and garlic.
- Next, add cream cheese and milk (or heavy cream). Add them to the pan, and once the cream cheese has melted, whisk in the baby spinach and simmer for a few minutes more, or until the spinach has wilted and the sauce has thickened.
- After that, we’ll season the meal and serve it. That’s all there is to it.
Please add a handful of freshly grated parmesan cheese if you must… It’s quite remarkable.
What Is The Best Way To Defrost Frozen Spinach?
Place the spinach in a colander or sieve and cover with lukewarm water. After it has thawed, squeeze off the excess water using your palms. If I’m in a hurry, I’ll just put the spinach in a microwave-safe dish and defrost it for a few minutes (checking on it frequently), then transfer it to the colander, rinse it with cool water, and press the water out with my hands.
How Do You Cook Fresh Spinach?
Cook the spinach for 1-2 minutes in a large saucepan of boiling water. It should be drained into a colander, rinsed with cold water, and squeezed out. Because there is so much bulk/volume before it boils down, this step makes it much simpler to work with the spinach.
Notes On The Recipe, Recommendations, And Troubleshooting:
- This recipe works best with softened cream cheese, so take it out of the fridge 30 minutes or more before beginning (or you can microwave it if you forget).
- The sauce thickness will vary depending on a few factors) how efficiently you squeeze the water out of the spinach, and) how quickly the cream cheese melts into the sauce. This isn’t an issue, though, because you can easily tweak the sauce to your preferences in every situation, making it the tastiest creamed spinach you’ve ever had. If the sauce looks too dry after adding the spinach, add a dash of cream. Cook the sauce for a few minutes more if it hasn’t reduced enough. Creamed spinach may be made in a variety of ways, depending on whether you want a richer or thinner cream sauce.
- If you want to make this creamed spinach more richer and cheesier, throw in more grated mozzarella. Although I don’t think it’s required for this dish, I’m aware that certain steakhouses do.
- If you don’t have any nutmeg, feel free to omit it.
MORE DELICIOIUS RECIPES HERE:
Baked Garlic Parmesan Zucchini Chips
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Easy Creamed Spinach
easy creamed spinach- A favorite side dish is creamed spinach. It's simple to prepare and tastes better than any restaurant dish! Fresh spinach (or frozen spinach) is prepared in a creamy sauce for the perfect side dish in this simple side meal.
Ingredients
- 450 g cleaned and dried baby spinach leaves
- 1 onion, diced
- 1/3 cup unsalted butter, divided
- 3 garlic cloves (finely cut or minced)
- 4 tbsps. flour (all-purpose)
- 1 cup milk (or half-and-half)
- Optional: 1 tsp. powdered nutmeg
- Optional: 1 tsp cayenne pepper
- Season with salt and pepper to taste.
- 2 tbsps. grated parmesan cheese (to serve)
Instructions
In a medium-sized saucepan, melt 1/4 cup butter over medium heat. Cook for a few minutes, whisking constantly, until the flour is light golden. Simmer until the onion is translucent (approximately 2-3 minutes), then add the garlic and cook until fragrant (approximately 1 minute) (about 30 seconds).
Continually whisk in the milk (or half-and-half) until the white sauce thickens (about 5 minutes). Salt, pepper, nutmeg, and cayenne pepper to taste (If using). If the sauce is too thick, add another 1/4 cup of milk and mix it in until it reaches the required consistency.
In a separate pan, melt the remaining butter and add the spinach in stages, wilting each batch before adding the next, until all of the spinach is wilted. (If the pan becomes too dry, add a little spoon of water.)
Alternatively, blanch the spinach for one minute in boiling water before immersing it in a cold water bath to halt the cooking process. Set the leaves aside after squeezing out any excess water.
Salt, pepper, nutmeg, and cayenne pepper the cream sauce. Stir carefully to incorporate the wilted spinach into the cream sauce. Serve immediately with a parmesan cheese garnish.
Notes
The size of frozen spinach packets seem to fluctuate, so use anywhere from 16 ounces (1 pound) to about 20 ounces (you'll occasionally find 10 ounce packets, so use two of them) for this dish.
Yes, two pounds of raw spinach seem to be a lot, but once cooked, it reduces dramatically. If you just want to use one pound of fresh spinach, use 1/2 cup heavy cream instead, then boil it for a few minutes longer if you want the sauce to thicken the same manner.
You may microwave the cream cheese if you forget to take it out of the fridge to soften it (try 20-30 sec., but microwaves vary so keep an eye on it).
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