Description
This classic Creamed Spinach recipe is a rich and creamy side dish that combines tender baby spinach with a velvety sauce made from butter, cream cheese, and Parmesan. Perfectly seasoned with garlic, onion, and a hint of cayenne pepper, it is a comforting addition to any meal and comes together quickly in just 15 minutes.
Ingredients
Vegetables
- 20 oz. baby spinach
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
Dairy & Fats
- 2 tbsp. butter
- 1/2 cup milk
- 1/4 cup heavy cream
- 4 oz. cream cheese
- 1/4 cup freshly grated Parmesan
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper
Instructions
- Blanch the Spinach: In a large pot of boiling salted water, cook the baby spinach for 30 seconds until just wilted. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and squeeze out as much excess water as possible to prevent the creamed spinach from becoming watery.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Create the Cream Sauce: Pour in the milk, heavy cream, and cream cheese into the skillet with the onions and garlic. Simmer gently, stirring occasionally, until the cream cheese has completely melted and the sauce is smooth. Season the sauce with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper for a subtle heat.
- Combine Spinach and Cheese: Add the drained spinach and freshly grated Parmesan cheese to the skillet. Stir well to ensure the spinach is evenly coated with the creamy sauce. Allow it to heat through for a minute or two.
- Serve Warm: Once everything is combined and heated, remove from heat and transfer to a serving dish. Serve immediately as a delicious and creamy side dish.
Notes
- Squeezing out excess water from the spinach is crucial to avoid a watery creamed spinach.
- You can substitute half and half for the milk and cream if desired for a lighter version.
- For an extra cheesy flavor, try adding a sprinkle of Gruyère or mozzarella.
- If you prefer a thicker sauce, reduce the milk slightly or cook the sauce a bit longer to thicken.
- Use fresh Parmesan for best flavor and texture rather than pre-grated versions.