Name: Best Creamed Spinach Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 4 packages (10 ounces each) fresh spinach, trimmed; 2 tablespoons butter; 2 medium onions, finely chopped; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 cups whole milk; 1/2 cup heavy whipping cream; 1/2 cup grated Parmesan cheese

Creamed spinach is one of those dishes that conjures up images of cozy dinners and celebratory feasts. There’s something incredibly comforting and undeniably elegant about a perfectly executed bowl of this classic side. Whether you’re a seasoned cook or just starting out in the kitchen, mastering this delightful recipe is a rewarding experience. What is it about this simple combination of fresh spinach, rich cream, and a hint of nutmeg that makes it so universally beloved? Perhaps it’s the vibrant green color that adds a touch of sophistication to any plate, or maybe it’s the luxurious texture that melts in your mouth. This particular recipe elevates the humble spinach to star status, transforming it into a side dish that’s so delicious, it’s often the reason people look forward to the main course. Get ready to discover your new favorite way to enjoy creamed spinach.

Ingredients:

4 packages (10 ounces each) fresh spinach, trimmed
2 tablespoons butter
2 medium onions, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Preparing the Spinach

The first crucial step in achieving perfectly creamy spinach is preparing the greens. You’ll start with four 10-ounce packages of fresh spinach. Ensure you’ve trimmed away any thick, woody stems, as these can be fibrous and unpleasant. Give the spinach a good rinse under cold running water to remove any dirt or grit. You can do this in batches in your sink or a large bowl. Once rinsed, you’ll need to wilt it down significantly. The most efficient way to do this is in batches in a large, dry skillet over medium-high heat. Don’t crowd the pan; work in batches of about 1-2 packages at a time. Stir the spinach constantly as it wilts. It will seem like a huge amount at first, but it will shrink down considerably. As it wilts, water will be released. You’ll want to drain this water away. A colander is your friend here. Once wilted and drained, give the spinach a rough chop. This makes it easier to incorporate into the creamy sauce later. Set the chopped, wilted spinach aside.

Building the Cream Sauce Base

Now, let’s move on to creating the luscious sauce that will envelop our spinach. In the same large skillet you used for wilting the spinach (or a clean one if you prefer), melt the 2 tablespoons of butter over medium heat. Once the butter is melted and shimmering, add your 2 medium onions, which you’ve finely chopped. You want to sauté these onions until they are soft and translucent, which should take about 5-7 minutes. Be patient here; overcooking the onions will result in a bitter flavor. They should become sweet and fragrant. Once the onions are tender, it’s time to introduce the flour. Sprinkle the 3 tablespoons of all-purpose flour over the softened onions and butter. Stir continuously for about 1-2 minutes. This cooking of the flour is called making a roux, and it helps to cook out the raw flour taste, ensuring a smooth sauce.

Incorporating the Liquids and Seasonings

With your roux established, we’ll gradually incorporate the liquids to create our creamy sauce. Slowly whisk in the 2 cups of whole milk, a little at a time. Make sure to whisk continuously as you add the milk to prevent lumps from forming. It’s important to add the milk gradually so the flour can absorb it smoothly. Once all the milk is incorporated and the sauce has started to thicken, let it simmer gently for about 5 minutes, stirring occasionally. This simmering allows the sauce to thicken further and for the flavors to meld. Now is the time to season your sauce. Add the 1 teaspoon of salt and the 1/2 teaspoon of white pepper. White pepper is a classic choice for cream sauces as it provides a gentle warmth without visible specks, maintaining the elegant pnon-alcoholic ale color of the sauce. Stir to distribute the seasonings evenly.

Adding the Creaminess and Flavor

To elevate the creaminess and richness of our sauce, we’ll now add the heavy whipping cream. Pour in the 1/2 cup of heavy whipping cream and stir it into the sauce. Allow the mixture to heat through, but avoid bringin extractg it to a rolling boil, as this can cause the cream to separate. Just a gentle simmer is all you need. Once the cream is incorporated and the sauce is heated, it’s time for the final flavor boost: the cheese. Stir in the 1/2 cup of grated Parmesan cheese. Continue to stir until the cheese is completely melted and the sauce is smooth and beautifully creamy. Taste the sauce at this point and adjust seasoning if needed. You might want a little more salt or pepper, depending on your preference.

Combining and Finishing the Creamed Spinach

Finally, it’s time to bring everything together. Add the chopped, wilted spinach to the skillet with the creamy sauce. Gently fold the spinach into the sauce, ensuring that every piece is coated. Continue to cook over low heat for another 2-3 minutes, just until the spinach is heated through and well integrated into the sauce. You don’t want to overcook it at this stage, as the spinach is already cooked and you want to retain its vibrant color and some texture. Serve your delicious creamed spinach hot, as a perfect side dish for your favorite meals.

Conclusion:

And there you have it! Your guide to creating the most decadent and flavorful Creamed Spinach is complete. We’ve walked through every step, from selecting the freshest spinach to achieving that perfectly creamy, savory sauce. This Creamed Spinach is more than just a side dish; it’s a sophisticated addition that elevates any meal. Serve it alongside your favorite steak, roasted chicken, or even as a luscious vegetarian main with some crusty bread. The richness of the cream, the subtle notes of garlic and nutmeg, and the tender spinach create a truly memorable experience. Don’t be afraid to experiment with this recipe! Add a pinch of red pepper flakes for a hint of heat, a touch of lemon zest for brightness, or even a spoonful of Gruyère cheese for an extra layer of indulgence. I encourage you to try this Creamed Spinach and share it with loved ones. Happy cooking!

Frequently Asked Questions:

Can I make Creamed Spinach ahead of time?

Yes, you can prepare Creamed Spinach a day in advance. Store it in an airtight container in the refrigerator. When reheating, gently warm it on the stovetop over low heat, stirring frequently, and add a splash of milk or cream if it has thickened too much. Avoid boiling, as this can cause the sauce to separate.

What kind of spinach is best for Creamed Spinach?

Both fresh and frozen spinach work well for Creamed Spinach. If using fresh, you’ll need to wilt and drain it thoroughly before incorporating it into the sauce. If using frozen, ensure it’s completely thawed and squeezed dry to remove excess water. Baby spinach is also a great option as it wilts down quickly and has a tender texture.