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–+ servings
Bowl of creamed spinach with spoon

Creamed Spinach

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This creamed spinach recipe has an irresistibly rich, and cheesy velvety sauce. So easy, it's done in just 15 minutes! Perfect side dish!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 -6 servings
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Ingredients
  

  • 3 tablespoons unsalted butter divided, soften 1 to room temperature
  • ½ tablespoon all-purpose flour
  • 1 shallot minced
  • 2 cloves garlic minced (about 2 teaspoons)
  • 16 ounces baby spinach
  • 2 ounces softened cream cheese diced into 8 pieces (I used Neufchatel); use up to 4 oz for an insanely decadent, "cheesier" version
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup grated Parmesan cheese about 1 ounce

Instructions
 

  • In a small bowl, use a fork to mash the 1 tablespoon softened butter together with the flour until it forms a paste; set aside.
    Mashing butter and flour in bowl with fork
  • In a Dutch oven or similar large, deep pot, melt the remaining 2 tablespoons butter over medium heat. Once melted, add the shallot and cook until it is softened and turning translucent, 1 to 2 minutes. Stir in the garlic and cook 30 seconds.
    Cooking shallot in butter
  • Add spinach by large handfuls, stirring it so that it cooks down and all fits in the pan—this whole process will take 3 or so minutes and the spinach will cook down to shockingly little.
    Baby spinach added to pot
  • Stir in the butter flour mixture until incorporated.
    Butter and flour mixture added to pot with spinach
  • Dot the cream cheese over the top. Stir until the cream cheese is nicely blended.
    Cream cheese added to pot with spinach
  • Stir in the salt, pepper, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Enjoy hot.
    Parmesan cheese added to pot with spinach

Notes

  • TO STORE: Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days.
  • TO REHEAT: Heat leftovers in a saucepan over medium heat, stirring occasionally until warmed through. (Add a splash of milk if the sauce has thickened too much.) The microwave also works.
  • TO FREEZE: Store leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 194kcalCarbohydrates: 9gProtein: 9gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 41mgPotassium: 725mgFiber: 3gSugar: 2gVitamin A: 11084IUVitamin C: 33mgCalcium: 253mgIron: 3mg
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