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.
Serves:
Ingredients
- 16ozbaby spinach leaveswashed and dried
- â…“cupunsalted butterdivided
- 1onionchopped
- 3garlic clovesfinely chopped or minced
- 4tbspall-purpose flour
- 1cupmilkor half and half
- 1pinchground nutmegoptional
- 1pinchcayenne pepperoptional
- salt and pepperto taste
- 2tbspparmesan cheesegrated, to serve
Instructions
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.
Nutrition
- Calories:Â 1757.04kcal
- Fat:Â 187.93g
- Saturated Fat:Â 118.63g
- Trans Fat:Â 7.44g
- Monounsaturated Fat:Â 48.60g
- Polyunsaturated Fat:Â 7.30g
- Carbohydrates:Â 17.85g
- Fiber:Â 3.64g
- Sugar:Â 5.11g
- Protein:Â 10.19g
- Cholesterol:Â 497.31mg
- Sodium:Â 1043.59mg
- Calcium:Â 309.70mg
- Potassium:Â 853.74mg
- Iron:Â 3.78mg
- Vitamin A: 2123.14µg
- Vitamin C:Â 34.90mg
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