Description
Creamed Spinach transforms simple greens into a luxurious, creamy side dish with butter, garlic, and a hint of nutmeg—perfect for any cozy or celebratory meal.
Ingredients
- 1 lb fresh spinach, washed and stems trimmed
- 2 tbsp butter
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Thoroughly wash spinach and pat dry. Remove tough stems if using mature spinach.
- In a large skillet, melt butter over medium heat. Add onion and sauté until soft, about 2-3 minutes. Add garlic and cook 1 more minute.
- Gradually add spinach, stirring as it wilts down. Continue until all spinach is wilted and tender. Transfer to a bowl and set aside.
- Sprinkle flour into the skillet and stir to coat. Slowly whisk in milk and cream. Simmer until thickened, about 3-4 minutes.
- Stir in nutmeg, salt, and pepper. Return spinach to pan and stir to combine. Add Parmesan if desired. Serve hot.
Notes
- Frozen spinach can be used—thaw and squeeze dry before cooking.
- To lighten the dish, use only milk and olive oil instead of cream and butter.
- Great as a topping for baked potatoes, mixed into quiche, or stuffed in pastry.
- Store leftovers in fridge for up to 3 days or freeze up to 2 months.
- Reheat gently with a splash of milk to revive texture.