Name: Delicious Creamed Spinach Recipe- A Rich Side Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 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 a dish that evokes feelings of comfort, indulgence, and a touch of elegance, all wrapped up in a creamy, savory embrace. It’s the kind of side dish that can elevate a simple weeknight meal to something truly special, or hold its own as a star alongside a perfectly grilled steak or roasted chicken. But what is it about this seemingly simple combination of vibrant greens and rich cream that captures our hearts (and taste buds)? It’s the magic of contrasting textures and flavors: the slight bitterness of the spinach beautifully mellowed by the smooth, velvety sauce, often enhanced with a hint of garlic and a whisper of nutmeg. This isn’t just any side dish; it’s a classic for a reason, offering a satisfying depth that complements a wide array of main courses. Let’s dive into how we can recreate this beloved Creamed Spinach at home, ensuring every spoonful is pure delight.

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

Step 1: Wilt and Drain the Spinach

The first crucial step for incredibly flavorful creamed spinach is to properly prepare the fresh spinach. You’ll start with four 10-ounce packages of fresh spinach, making sure to trim away any tough stems or bruised leaves. Don’t be tempted to skip this trimming step; it ensures a more tender and enjoyable final dish. Once trimmed, you have two primary methods for wilting the spinach: either steaming or blanching. For steaming, place the spinach in a large pot with just a tablespoon or two of water in the bottom. Cover tightly and cook over medium heat for about 3-5 minutes, or until it’s just wilted. If you prefer blanching, you can do so in boiling water for about 30 seconds, then immediately plunge it into an ice bath to stop the cooking process and preserve its vibrant green color. Whichever method you choose, the goal is to gently wilt the spinach. After wilting, it’s absolutely essential to drain the spinach thoroughly. You can do this by transferring it to a fine-mesh sieve and pressing out as much excess water as possible. For an even better result, wrap the wilted spinach in a clean kitchen towel or cheesecloth and wring it out. This step is paramount because excess water will dilute the flavor of your creamed spinach and make the sauce watery. Once drained, roughly chop the spinach. This makes it easier to incorporate into the creamy sauce. Set your prepared spinach aside for later.

Building the Creamy Sauce Base

Step 2: Sauté the Aromatics

Now, let’s build the rich and savory foundation for our creamed spinach. In a large skillet or Dutch oven, melt the 2 tablespoons of butter over medium heat. Once the butter is shimmering and fragrant, add the 2 medium onions that you’ve finely chopped. Sautéing the onions is a vital step for developing their sweetness and mellowing their sharpness. Stir them frequently and cook until they are softened and translucent, which should take about 5-7 minutes. You don’t want them to brown significantly, as this can impart a burnt flavor. This gentle sautéing allows the onions to release their natural sugars, contributing a subtle sweetness that balances the richness of the cream and cheese. As the onions cook, they become more pliable and release their aromatic essence, forming the flavor backbone of the dish.

Step 3: Create the Roux

Once the onions are perfectly softened, it’s time to create the thickening agent for our sauce. Sprinkle the 3 tablespoons of all-purpose flour evenly over the sautéed onions and butter. Stir continuously for about 1-2 minutes. This process is called making a roux, and it’s essential for creating a smooth, lump-free sauce. Cooking the flour briefly helps to eliminate its raw taste and allows it to absorb the butter and onion flavors. You’re essentially toasting the flour slightly, which deepens its nutty notes. Ensure you stir constantly to prevent the flour from sticking to the bottom of the pan or clumping together. The mixture will become a thick paste.

Adding Liquids and Flavor

Step 4: Gradually Incorporate Dairy and Seasonings

With your roux established, it’s time to introduce the liquids and build the creamy texture. Gradually whisk in the 2 cups of whole milk, about a half cup at a time. It’s important to add the milk slowly while whisking constantly. This gradual addition helps to prevent lumps from forming and ensures a smooth, velvety sauce. As you add each addition of milk, continue whisking until it’s fully incorporated and the sauce begin extracts to thicken. Once all the milk has been added and the sauce is starting to look smooth and creamy, stir in the 1/2 cup of heavy whipping cream. The heavy cream adds an extra layer of richness and indulgence to the dish, making it truly decadent. Now is also the perfect time to add your seasonings. Stir in the 1 teaspoon of salt and 1/2 teaspoon of white pepper. White pepper is often preferred in cream sauces as it provides a subtle warmth without the visual specks that black pepper can leave. Taste and adjust the salt and pepper if needed at this stage, as flavors can develop as it simmers.

Combining and Finishing

Step 5: Incorporate Spinach and Cheese, Then Simmer

Finally, it’s time to bring all the elements together for the ultimate creamed spinach experience. Add the chopped, well-drained spinach to the skillet with the creamy sauce. Stir gently until the spinach is fully submerged and coated in the sauce. Allow the mixture to heat through, stirring occasionally. As the spinach warms, its vibrant green color will meld beautifully with the creamy sauce. Next, sprinkle in the 1/2 cup of grated Parmesan cheese. The Parmesan adds a wonderful salty, nutty, and umami depth to the creamed spinach. Stir until the cheese has melted and is fully incorporated into the sauce. Continue to simmer the creamed spinach over low heat for another 5-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. The key here is patience; allowing it to simmer gently helps all the flavors to meld together and ensures the sauce achieves a luxurious thickness without becoming heavy. If the sauce becomes too thick, you can always loosen it with a splash more milk or cream. If it’s too thin, continue simmering uncovered until it reduces to your liking. Serve hot and enjoy this classic, comforting side dish.

Conclusion:

There you have it – a truly decadent and utterly delicious Creamed Spinach recipe that’s surprisingly straightforward to prepare! We’ve walked through each step, from selecting the freshest spinach to achieving that perfect velvety texture. This Creamed Spinach is more than just a side dish; it’s a comforting classic that elevates any meal. Serve it alongside a juicy steak, a roasted chicken, or even as a vegetarian main course with some crusty bread. For a little twist, consider adding a pinch of nutmeg for extra warmth, or a dash of Dijon mustard for a subtle tang. Don’t be afraid to experiment with your favorite cheeses, like Gruyère or even a sprinkle of Parmesan on top. We hope you enjoy making and savoring this delightful Creamed Spinach as much as we do. It’s a dish that’s sure to become a regular in your culinary repertoire!

Frequently Asked Questions:

How can I make this Creamed Spinach recipe healthier?

To make this Creamed Spinach recipe a bit lighter, you can substitute the heavy cream with evaporated milk or half-and-half. You can also use a reduced-fat cream cheese. Another option is to add more vegetables, like finely chopped mushrooms or leeks, to bulk it up and reduce the overall richness.

Can I prepare this Creamed Spinach ahead of time?

Yes, you can absolutely prepare this Creamed Spinach ahead of time. Once it’s cooked, let it cool completely. Store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to serve, gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. You may need to add a splash of milk or cream if it seems a bit too thick after reheating.