Creamed Spinach

This creamed spinach is fresh sauteed spinach leaves in a flavorful cream sauce with parmesan cheese. A classic side dish that's easy to make and pairs perfectly with chicken, beef and pork.

Course Side

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 309kcal

Author Sara Welch

Ingredients

1 pound baby spinach leaves
6 tablespoons butter divided use
1/2 cup onion finely diced
2 teaspoons garlic minced
3 tablespoons all purpose flour
1 1/2 cups half and half
1/2 teaspoon kosher salt
1/4 teaspoon pepper
pinch ground nutmeg
1/3 cup grated parmesan cheese

Instructions

Heat a large pan over medium heat. Melt 2 tablespoons of butter in the pan.
Add 1/3 of the spinach to the pan, cook until wilted, then add another 1/3 of the spinach. Repeat the process until all of the spinach is wilted. Drain off any excess liquid.
Remove the spinach from the pan and cover to keep warm. Wipe out the pan with a paper towel.
Melt the remaining 4 tablespoons of butter in the pan.
Add the onion to the pan and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the flour and cook for 1 minute, stirring constantly.
Gradually add the half and half, whisking after each addition. Bring to a simmer.
Cook for 3-4 minutes, stirring occasionally, until just thickened. Stir in the salt, pepper and nutmeg.
Add the parmesan cheese and stir until cheese is melted and sauce is smooth.
Place the cooked spinach in the sauce and toss gently to coat. Add more salt and pepper if desired. Serve immediately.

Video

Notes

I find that this dish has the best flavor and texture when made with fresh spinach.

If you use frozen spinach, make sure to thoroughly thaw and squeeze any excess water out of the spinach before you add it to the recipe.

Use freshly grated parmesan cheese if you can, it has the best flavor and also melts more smoothly.

Nutrition