Oh, creamed spinach! It might sound fancy, but honestly, this is one of those dishes that just whispers comfort and elegance all at once. It’s that perfect side dish that makes any meal feel a little more special, whether it’s a weeknight dinner or a holiday feast. My grandma used to make the most incredible version, and I swear, the smell alone would make our whole house feel cozier. This recipe I’m sharing is super simple, focusing on getting that rich, creamy goodness without a ton of fuss. It’s become my go-to way whenever I want something delicious and easy!
Why You’ll Love This Creamed Spinach Recipe
Seriously, this creamed spinach recipe is a total winner. Here’s why you’ll want to make it again and again:
- Super Quick: Ready in under 30 minutes, perfect for busy nights!
- Effortlessly Creamy: That rich, luscious sauce is so satisfying.
- Simple Ingredients: You probably have most of what you need already!
- Versatile Star: Pairs beautifully with almost any main course.
- Pure Comfort: It’s just pure deliciousness in a bowl.
Gather Your Ingredients for Creamed Spinach
Alright, let’s get our little treasures ready for this decadent creamed spinach. You’ll need just a handful of things, and trust me, they’re all key to getting that perfect flavor. Here’s what to have on hand:
- 1 tablespoon butter
- 1 shallot, finely chopped (these give a milder, sweeter onion flavor than regular onions!)
- 2 cloves garlic, minced
- 10 ounces fresh spinach, all washed and any scratchy, tough stems trimmed off
- 1/2 cup heavy cream (don’t skimp here for that ultimate creaminess!)
- 1/4 cup grated Parmesan cheese
- Salt, just to your liking
- Freshly ground black pepper, to taste
Step-by-Step Guide to Making Creamed Spinach
Making this creamed spinach is honestly a breeze! It’s all about building layers of flavor. Trust me, you’ll be whipping this up like a pro in no time. Follow along with these simple steps, and get ready for some seriously delicious spinach! For more ideas on creamy spinach dishes, you might like this creamy garlic skillet chicken or even another take on creamy garlic skillet chicken with spinach.
Sautéing Aromatics for Creamed Spinach
First things first, let’s get that skillet warm! Toss in your tablespoon of butter and let it melt over medium heat. Once it’s shimmering, add your finely chopped shallot. Cook those little guys for about 3 minutes until they’re nice and soft. Then, toss in your minced garlic and stir it around for just another minute until you can really smell that amazing garlic aroma. We want it fragrant, not burnt!
Wilting the Spinach
Now for the star of the show – the spinach! Add your fresh spinach to the skillet. You might need to do this in a couple of batches, especially if your skillet isn’t huge. Just keep stirring gently as it wilts down. Oh, it’s so satisfying to watch it shrink! Keep going until all that beautiful green is tender and has lost its bulk.
Creating the Creamy Sauce for Creamed Spinach
Okay, time to get creamy! Pour in that lovely heavy cream, and just let it come to a gentle simmer. Watch it closely so it doesn’t boil over. Once it’s simmering, stir in your grated Parmesan cheese. Keep stirring until it’s all melted and your sauce starts to thicken up just a little. It’ll be beautifully smooth! Taste it now and add your salt and black pepper until it’s just perfect for you. Honestly, this is where the magic really happens!
Tips for Perfect Creamed Spinach
You know, getting that *perfect* creamed spinach isn’t hard, but a few little tricks can really make it shine. It’s all about treating those simple ingredients right! I’ve learned a few things over the years that just take it from good to absolutely amazing. Plus, it’s nice to know you can tweak it a bit if you need to, like if you want something a little lighter or need to use what’s in your freezer. Thinking about other delicious veggie sides? You might really enjoy this roasted garlic parmesan cauliflower too!
Ingredient Substitutions for Creamed Spinach
Sometimes you just don’t have exactly what the recipe calls for, and that’s okay! If you want a slightly lighter creamed spinach, you can totally swap out the heavy cream for half-and-half. It won’t be quite as rich, but it’s still wonderfully creamy. Instead of Parmesan, a sharp white cheddar or even some Gruyere cheese would be delicious, giving it a different nutty note. Just taste as you go, and adjust the seasonings! Experimentation is half the fun, right?
Using Frozen Spinach
Don’t stress if you only have frozen spinach on hand! It works perfectly fine, but there’s one crucial step: you HAVE to get as much water out as possible. Thaw it completely first, then grab a clean kitchen towel or a fine-mesh sieve and squeeze, squeeze, squeeze! You want it as dry as you can get it. This little step makes all the difference between luscious creamed spinach and well, watery spinach. Just toss it in where you would the fresh spinach.
Serving Suggestions for Creamed Spinach
This creamy spinach is just fantastic on its own, but oh boy, does it make other dishes sing! It’s the perfect partner for a juicy steak, like these yummy garlic butter steak bites, a classic pan-seared steak, or even a pan-seared steak with rosemary butter. It’s also wonderful alongside roasted chicken or pork chops. Honestly, if you’ve got something that needs a little green goodness and a creamy touch, this is your answer. It even makes a simple baked potato feel super gourmet!
Storage and Reheating Creamed Spinach
So, you have some delicious creamed spinach leftover? Lucky you! To keep it tasting great, let it cool down completely first. Then, pop it into an airtight container and stash it in the fridge. It should stay yummy for about 3-4 days. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat. Give it a stir, and if it seems too thick, you can add a tiny splash of milk or cream to loosen it up. Avoid microwaving if you can; it tends to make the texture a bit sad!
Frequently Asked Questions about Creamed Spinach
Can I make Creamed Spinach ahead of time?
You sure can! It’s best made fresh, but if you do need to make it ahead, just let it cool completely and store it in the fridge. Reheat it gently on the stove, adding a splash of cream if it’s too thick.
What is the best type of spinach for Creamed Spinach?
Fresh baby spinach is usually my top pick because it wilts down beautifully with minimal fuss. However, frozen spinach works great too, just be sure to squeeze out ALL the excess water after thawing so your dish isn’t watery!
How can I make Creamed Spinach thicker or thinner?
If it’s too thin, just let it simmer a bit longer uncovered to let some liquid evaporate, or stir in a tiny bit more Parmesan cheese. If it’s too thick, a splash of milk, cream, or even some reserved pasta water will thin it out perfectly.
Nutritional Information for Creamed Spinach
Just a heads-up, these numbers are approximate and can shift a bit depending on exactly what you use and how you make it. But for a typical serving of this delicious creamed spinach, you’re looking at around 150 calories, 13g of fat (with 8g being saturated), about 5g of carbs, and 4g of protein. It’s a rich side, but so worth it!
Share Your Creamed Spinach Creations!
Have you made this incredible creamed spinach? I’d absolutely love to hear all about it! Did you try any fun twists or serve it alongside something amazing? Please drop a comment below or leave a star rating – your feedback helps me and other cooks so much! You can find even more dinner inspiration over in the dinner section. Happy cooking!
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Creamed Spinach
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic side dish of spinach cooked in a creamy sauce.
Ingredients
- 1 tablespoon butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and tough stems removed
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Add shallot and cook until softened, about 3 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add spinach to the skillet in batches, stirring until it wilts.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and the sauce thickens slightly.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, use half-and-half instead of heavy cream.
- Add a pinch of nutmeg for an extra layer of flavor.
- You can use frozen spinach; thaw and squeeze out excess water before adding to the skillet.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 3g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: creamed spinach, spinach recipe, creamy spinach, side dish, vegetarian recipe