How To Make Easy Creamed Spinach
This creamed spinach recipe uses wilted spinach and combines it with a smooth and flavorful white sauce before it’s served with parmesan cheese.
- 16ozbaby spinach leaveswashed and dried
- ⅓cupunsalted butterdivided
- 3garlic clovesfinely chopped or minced
- 4tbspall-purpose flour
- 1cupmilkor half and half
- 1pinchground nutmegoptional
- 1pinchcayenne pepperoptional
- salt and pepperto taste
- 2tbspparmesan cheesegrated, to serve
For the white sauce
Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden.
Add in the onion and cook until transparent, about 2-3 minutes, then add the garlic and cook until fragrant, about 30 seconds.
Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using).
If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
For the spinach:
Melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. Add a small spoon of water if the pan gets too dry.
Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
Season the cream sauce with salt, pepper, nutmeg and cayenne.
Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.
- Calories: 1757.04kcal
- Fat: 187.93g
- Saturated Fat: 118.63g
- Trans Fat: 7.44g
- Monounsaturated Fat: 48.60g
- Polyunsaturated Fat: 7.30g
- Carbohydrates: 17.85g
- Fiber: 3.64g
- Sugar: 5.11g
- Protein: 10.19g
- Cholesterol: 497.31mg
- Sodium: 1043.59mg
- Calcium: 309.70mg
- Potassium: 853.74mg
- Iron: 3.78mg
- Vitamin A: 2123.14µg
- Vitamin C: 34.90mg
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