Creamed Spinach
25 min
|
easy
Recipe by Eunice
Introduction
This is the creamed spinach you want on steak night: silky, garlicky, properly salted, with a little shallot and nutmeg for warmth and just enough cream to coat.
It cooks fast in one pan and crushes at holidays or weeknights, perfect next to grilled steak, roast chicken, or seared salmon, and you can finish with Parmesan if you want it extra lush.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients:
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- 1 small shallot, finely chopped shallots 0.1 lb small
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 cup heavy cream heavy cream 8 fl oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ⅛ tsp ground nutmeg (optional, for warmth) ground nutmeg 0.02 oz
- 20 oz baby spinach, roughly chopped baby spinach 20 oz
- ½ cup grated Parmesan cheese (optional for extra creaminess) grated Parmesan cheese 1.43 oz
How to Make Creamed Spinach
-
Prep the greens
Rinse and spin the spinach bone dry, then roughly chop so it folds into the sauce without stringy bites.
If using regular spinach, pull tough stems and chop leaves a bit smaller for faster wilting.
-
Sizzle the aromatics
Melt the butter in a wide heavy skillet over medium heat until it foams but does not brown.
Add shallot and a pinch of salt, cook until translucent, then stir in the garlic for 30 seconds until fragrant.
-
Build the roux
Sprinkle in the flour and stir constantly for 1 to 2 minutes until the flour smells nutty and looks pale blonde.
Do not rush this or your sauce will taste raw and never quite thicken right.
-
Whisk in the cream and reduce
Slowly whisk in the heavy cream until smooth, then season with salt, black pepper, and nutmeg if using.
Simmer 3 to 4 minutes, stirring, until the sauce thickly coats the back of a spoon because the spinach will loosen it later.
-
Wilt the spinach
Add the spinach in big handfuls, tossing and adding more as it collapses until it all fits in the pan.
Cook 2 to 3 minutes until the leaves are soft and glossy and have released some liquid.
-
Tighten the sauce
Keep the pan on medium and simmer, stirring often, until excess moisture cooks off and the sauce returns to a creamy blanket, about 3 to 5 minutes.
If it still looks loose, give it a patient minute instead of cranking the heat so it stays silky and does not split.
-
Finish with cheese
Stir in Parmesan until melted and smooth, then taste and adjust salt and pepper like you mean it.
If you want a brighter finish, add a tiny squeeze of lemon to wake it up without making it sour.
-
Serve or hold
Serve hot while it is glossy and spoonable, not stiff.
To hold, keep it warm on low with a lid ajar and stir now and then so it stays even and lush.
Substitutions
- Heavy cream -> evaporated milk
- Evaporated milk gives a lighter body with a toasty dairy flavor, so the sauce stays creamy without feeling heavy.
- Parmesan -> Gruyere or Pecorino Romano
- Gruyere melts silk-smooth and adds nuttiness, while Pecorino brings a saltier, sharper edge that cuts through the richness.
- Fresh spinach -> frozen leaf spinach
- Thaw completely, then squeeze hard in a towel to remove water, which gives you deep spinach flavor and a thicker, restaurant-tight sauce.
Tips
- Dry greens are non-negotiable
- Water is the enemy of cream sauce, so spin the spinach dry or pat it with towels before it hits the pan.
- Roux needs a minute
- Cook the flour in butter until it loses the raw edge, which locks in a smooth sauce that will not taste chalky.
- Season early and late
- Salt the shallots lightly to draw moisture and finish with salt and pepper after the cheese, since cheese adds salinity.
- Control thickness with the spoon test
- The cream is ready when a spoon dipped in sauce shows a clean line when you swipe a finger, which ensures it stays creamy after the spinach releases liquid.
- Optional flavor boost
- A pinch of chicken bouillon or a spoon of sofrito melts into the sauce for subtle savor without overshadowing the spinach.
- Make-ahead smartly
- Cook fully, chill fast, and reheat gently with a splash of cream or milk, which brings it back to that glossy finish without breaking.
Nutrition Facts *
| Energy | 317 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 26 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My creamed spinach came out watery, what happened?
- The spinach likely carried extra moisture or the cream did not reduce enough, so next time dry the greens well and reduce the cream until it coats a spoon before adding spinach, then simmer an extra minute or two to tighten.
- How do I fix a sauce that is too thin right now?
- Simmer gently while stirring until thickened, or whisk a teaspoon of cornstarch into a tablespoon of cold milk and stir it in for a quick tighten without floury taste.
- Can I use frozen spinach instead of fresh?
- Yes, thaw completely and squeeze out as much liquid as possible, then add to the reduced cream and simmer a minute or two to meld.
- Why does my sauce taste floury?
- The roux needed another minute, so next time keep it on the heat until it smells nutty and looks pale blonde before adding cream.
- Can I make it lighter without losing creaminess?
- Use evaporated milk or half-and-half and cook the roux a touch darker, then reduce a bit longer so you still get body and sheen.
- Will the cheese make the sauce gritty?
- Grate it fine and add off the heat or on low, then stir until fully melted, which prevents clumping and graininess.
Serving Suggestions
Sexy next to a grilled steak or roasted salmon, this creamed spinach also loves a crunchy topper of butter-toasted panko and garlic for contrast.
For a playful twist, stir in a spoon of sofrito or a splash of dry sherry at the end, which layers in savory depth without stealing the spotlight from the greens.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
