Creamed Spinach: The Ultimate Guide to Making It Perfectly

Creamed Spinach, oh, where do I even begin? This isn’t just a side dish; it’s a velvety, decadent experience that elevates any meal. Forget those bland, watery spinach dishes you might remember from childhood. This is a transformation – a culinary hug in a bowl!

While its exact origins are a bit murky, creamed spinach gained significant popularity in the United States during the early 20th century, often appearing on the menus of upscale steakhouses. It quickly became a symbol of comfort and indulgence, a sophisticated yet approachable way to enjoy leafy greens. Think of it as the little black dress of side dishes – always appropriate, always elegant.

But what makes creamed spinach so irresistible? It’s the perfect marriage of textures: the tender, slightly earthy spinach, enveloped in a rich, creamy sauce. The subtle sweetness of nutmeg, the sharpness of garlic, and the tang of Parmesan cheese all dance together on your palate. It’s incredibly versatile, pairing beautifully with grilled steak, roasted chicken, or even a simple piece of fish. Plus, it’s surprisingly easy to make, making it a weeknight-friendly option that feels anything but ordinary. Get ready to discover (or rediscover!) why this classic dish has stood the test of time.

this Recipe

Ingredients:

• 2 pounds fresh spinach, thoroughly washed and stemmed
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt, or to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons cream cheese, softened (optional, for extra creaminess)

Preparing the Spinach:

Okay, let’s start with the star of the show: the spinach! Fresh spinach is key for the best flavor and texture. Make sure you wash it really, really well. Spinach can be quite sandy, and nobody wants gritty creamed spinach. I usually wash mine in a large bowl of cold water, swishing it around to loosen any dirt. Then, I lift the spinach out of the water, leaving the dirt behind. Repeat this a couple of times until the water is clear. Don’t forget to remove the thick stems, as they can be a bit tough.

1. Wash the spinach thoroughly: As I mentioned, this is super important. Multiple washes are your friend!
2. Stem the spinach: Remove any thick stems. You can simply pinch them off with your fingers.
3. Roughly chop the spinach (optional): While not strictly necessary, I like to roughly chop the spinach before cooking. This makes it easier to manage and ensures it cooks evenly. If you prefer longer strands, you can skip this step.

Making the Cream Sauce:

Now for the creamy, dreamy sauce that makes this dish so irresistible! This is where the magic happens. We’ll start by creating a roux, which is a fancy French term for a mixture of butter and flour that thickens the sauce. Don’t be intimidated – it’s super easy!

1. Melt the butter: In a large skillet or saucepan over medium heat, melt the butter. Make sure it’s completely melted but not browned.
2. Sauté the onion: Add the chopped onion to the melted butter and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to be nice and sweet, not burnt and bitter.
3. Add the garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter very quickly.
4. Make the roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This step is crucial for cooking out the raw flour taste. The mixture should form a smooth paste.
5. Whisk in the milk: Gradually whisk in the milk, a little at a time, making sure to incorporate it fully into the roux before adding more. This will prevent lumps from forming. Keep whisking until the sauce is smooth and thickened.
6. Add the heavy cream: Stir in the heavy cream for extra richness and flavor.
7. Season the sauce: Add the nutmeg, white pepper, and salt. Taste and adjust the seasoning as needed. Remember, you can always add more salt, but you can’t take it away!

Cooking the Spinach and Combining:

Alright, we’re almost there! Now it’s time to cook the spinach and combine it with the luscious cream sauce. This part goes quickly, so be prepared to work fast.

1. Add the spinach to the sauce: Add the spinach to the skillet with the cream sauce. If you’re using a smaller skillet, you might need to add the spinach in batches, allowing each batch to wilt slightly before adding more.
2. Cook the spinach: Cook, stirring frequently, until the spinach is wilted and tender, about 3-5 minutes. The spinach will release some liquid, which will help to thin the sauce slightly.
3. Stir in the cheese (optional): If using Parmesan cheese and/or cream cheese, stir them into the creamed spinach until melted and smooth. The Parmesan will add a salty, nutty flavor, while the cream cheese will make it even creamier.
4. Simmer and adjust consistency: Simmer the creamed spinach for a few more minutes, allowing the flavors to meld together. If the sauce is too thick, you can add a splash of milk or cream to thin it out. If it’s too thin, you can simmer it for a bit longer to allow it to thicken.

Serving Suggestions:

And that’s it! Your homemade creamed spinach is ready to be devoured. Here are a few serving suggestions to elevate your meal:

• As a side dish: Creamed spinach is a classic side dish for steak, chicken, pork, or fish. It pairs particularly well with grilled or roasted meats.
• As a topping: Spoon it over baked potatoes, pasta, or polenta for a creamy and flavorful topping.
• In a casserole: Use it as a layer in a vegetable casserole or add it to a quiche or frittata.
• With eggs: Serve it alongside scrambled eggs or as a filling for an omelet.

Tips and Variations:

• Use frozen spinach: If you don’t have fresh spinach, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.
• Add bacon: Cooked and crumbled bacon adds a smoky and savory flavor to creamed spinach.
• Add mushrooms: Sautéed mushrooms are a delicious addition to creamed spinach.
• Add artichoke hearts: Canned artichoke hearts, drained and quartered, add a tangy and slightly sweet flavor.
• Make it spicy: Add a pinch of red pepper flakes for a touch of heat.
• Use different cheeses: Experiment with different cheeses, such as Gruyere, Fontina, or cheddar.
• Make it vegan: Use plant-based butter, milk, and cream to make a vegan version of creamed spinach. You can also use nutritional yeast for a cheesy flavor.

Storage:

Leftover creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a simple yet elegant dish that’s perfect for any occasion. Don’t be afraid to experiment with different variations to find your perfect creamed spinach recipe.

Conclusion:

And there you have it! This isn’t just any side dish; it’s a revelation in creamy, comforting goodness. I truly believe this creamed spinach recipe is a must-try for anyone looking to elevate their weeknight meals or impress guests at a dinner party. It’s quick, it’s easy, and the flavor is simply divine. The richness of the cream, perfectly balanced by the earthy spinach and a hint of nutmeg, creates a symphony of tastes that will have everyone reaching for seconds.

But why is this particular recipe so special? It’s all about the technique. We’ve avoided the pitfalls of watery, bland creamed spinach by focusing on properly wilting the spinach and creating a luscious, thick sauce that clings beautifully to every leaf. The result is a dish that’s both elegant and satisfying.

Beyond its inherent deliciousness, this creamed spinach is incredibly versatile. Serve it as a classic side dish alongside grilled steak, roasted chicken, or pan-seared salmon. It’s also fantastic spooned over toasted baguette slices for a sophisticated appetizer. For a vegetarian main course, try stuffing it into portobello mushrooms and baking until tender. The possibilities are truly endless!

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes for a subtle kick.
* Cheesy goodness: Stir in a handful of grated Parmesan or Gruyere cheese for an extra layer of flavor.
* Garlic lover’s delight: Increase the amount of garlic for a more pronounced garlicky taste.
* Make it lighter: Substitute half-and-half for the heavy cream to reduce the richness.
* Add some protein: Crumble cooked bacon or pancetta into the creamed spinach for a savory twist.
* Elevate the presentation: Serve in individual ramekins for an elegant touch.
* Holiday favorite: This recipe is a perfect addition to any Thanksgiving or Christmas dinner.

I’m so confident that you’ll love this recipe that I urge you to give it a try. Don’t be intimidated by the name; it’s far simpler to make than you might think. Gather your ingredients, follow the steps, and prepare to be amazed by the incredible flavor of homemade creamed spinach.

I’m incredibly passionate about sharing recipes that bring joy to the kitchen and the table, and this one is definitely a winner. I’ve poured my heart into perfecting this recipe, and I truly believe it’s the best creamed spinach you’ll ever taste.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments on social media using [Your Hashtag] or leave a review on the recipe page. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and enjoy every creamy, delicious bite! I can’t wait to hear what you think of this creamed spinach!