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This classic creamed spinach transforms a humble leafy green into a decadent side dish that pairs beautifully with everything from holiday roasts to weeknight chicken dinners. The rich, velvety sauce coats each leaf of spinach, creating a luxurious vegetable dish that even the pickiest eaters can't resist.
I discovered this recipe when trying to recreate my grandmother's holiday table favorites. After years of tweaking, this version has become my signature dish that friends now request whenever I host dinner parties.
Ingredients
- Fresh spinach: Ideally use baby spinach for its tender texture and milder flavor
- Heavy cream: Creates the silky richness that defines this dish
- Parmesan cheese: Adds nutty saltiness that balances the cream perfectly
- Garlic cloves: Fresh minced garlic provides aromatic foundation
- Butter: Use unsalted to control overall saltiness
Step-by-Step Instructions
- Prepare the Base:
- Begin by melting butter in a large skillet over medium heat until it starts to foam but not brown. This creates the perfect foundation for building flavors without any bitterness from overcooked butter.
- Develop the Aromatics:
- Add minced garlic to the melted butter and cook for exactly 60 seconds while stirring constantly. You want it fragrant but not browned as garlic can quickly turn bitter. This brief cooking releases the essential oils in the garlic that will infuse throughout the dish.
- Wilt the Spinach:
- Add fresh spinach to the skillet in batches if necessary. It will look like an overwhelming amount but will cook down dramatically. Use tongs to gently turn the spinach as it wilts, ensuring even cooking. This process takes about 2 minutes until all spinach is bright green and softened.
- Create the Cream Sauce:
- Pour in the heavy cream and stir to combine with the wilted spinach. Allow it to simmer gently for 2 minutes as it begins to thicken slightly. The cream will take on a light green tint as it melds with the spinach juices.
- Finish with Cheese:
- Sprinkle grated Parmesan over the spinach and cream mixture, stirring to incorporate completely. Continue simmering for another minute until the sauce reaches a silky consistency that coats the back of a spoon. The cheese adds both flavor and helps thicken the final dish.
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My absolute favorite part of this recipe is watching the transformation of spinach. What starts as a mountain of leafy greens cooks down to create something so completely different yet utterly delicious. This never fails to amaze dinner guests who typically view spinach as merely a salad green.
Preventing Watery Creamed Spinach
The biggest challenge when making creamed spinach is avoiding excess liquid. After wilting your spinach, consider pressing it gently against the side of your pan with a wooden spoon to release some water. Another technique I use is to let the wilted spinach sit in a colander for a minute before returning it to the pan. This extra step ensures your finished dish maintains that luxurious texture without becoming soggy or diluted.
Perfect Pairings
Creamed spinach finds its soulmate in hearty, simply prepared proteins. Serve alongside a perfectly seared steak, roasted chicken, or baked salmon for a classic combination. The rich, creamy nature of this side dish means it works best with foods that can hold their own without competing flavors. During holiday seasons, it makes an exceptional accompaniment to prime rib or turkey, bringing color and richness to the plate. For a complete meal, add a simple starch like roasted potatoes or crusty bread to soak up every bit of the delicious cream sauce.
Healthier Variations
While traditional creamed spinach embraces indulgence, you can create lighter versions without sacrificing flavor. Try substituting half and half or whole milk for the heavy cream, though you may need to simmer slightly longer to reduce. Greek yogurt makes an excellent addition when stirred in at the very end off heat, adding tanginess and creaminess. For those avoiding dairy entirely, cashew cream provides a surprisingly similar texture. Adding nutritional yeast instead of Parmesan creates a cheesy flavor profile while keeping the dish completely plant based. Whatever variation you choose, the key remains proper seasoning and not overcooking the spinach.
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This creamed spinach is a show stopper that combines rich flavor and elegance with minimal effort. A true delight in every bite!
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well as a substitute. Thaw completely and squeeze out excess moisture before adding to the sautéed garlic. You'll need about 10 oz of frozen spinach to equal 1 lb of fresh.
- → How do I prevent my cream sauce from separating?
Keep the heat medium-low when adding the cream, and stir constantly. Don't allow the mixture to boil rapidly. The gradual thickening through gentle simmering creates the perfect texture.
- → What can I substitute for heavy cream?
For a lighter version, try half-and-half or whole milk thickened with 1 teaspoon of cornstarch. Plant-based alternatives like full-fat coconut milk or cashew cream can work for dairy-free options, though the flavor profile will change slightly.
- → How long does creamed spinach keep in the refrigerator?
Stored in an airtight container, creamed spinach keeps well for 3-4 days in the refrigerator. Reheat gently on the stovetop or microwave, adding a splash of cream if needed to restore the creamy texture.
- → Can I add other ingredients to enhance the flavor?
Absolutely! Popular additions include a pinch of nutmeg, red pepper flakes for heat, sautéed onions or shallots, or even some crispy bacon bits. A squeeze of lemon juice can brighten the flavors, while a handful of mushrooms adds earthy depth.
- → What's the best way to prepare the fresh spinach?
Remove any tough stems and thoroughly wash the leaves to remove grit. You don't need to dry the spinach completely - a little moisture helps it wilt properly when cooking.