Description
This classic creamed spinach recipe combines tender baby spinach with a rich and creamy béchamel sauce, enhanced by cream cheese and Parmesan for a luscious side dish perfect for any meal. The onions and garlic provide a flavorful base, while nutmeg adds a subtle warm note, balancing the creamy texture and fresh spinach greens.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 (16-oz) bag baby spinach leaves, washed and dried
Dairy and Fats
- 4 tablespoons unsalted butter
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons cream cheese
- 2 tablespoons grated parmesan cheese
Dry Ingredients & Seasonings
- 3 tablespoons all-purpose flour
- 1 pinch ground nutmeg (optional)
- Salt and pepper (to taste)
Instructions
- Cook aromatics: Melt the unsalted butter in a large skillet or sauté pan over medium heat. Add the finely chopped onion and minced garlic, cooking them until they are softened and fragrant, which should take about 5 minutes.
- Make roux: Stir the all-purpose flour into the butter and aromatic mixture until it forms a smooth paste. Cook this mixture for 30-60 seconds while stirring constantly until it’s frothy but not browned, forming a roux which will thicken the sauce.
- Cook Béchamel sauce: Gradually pour in the milk while continuously stirring to avoid lumps. Then stir in the heavy cream. Season the sauce with a pinch of ground nutmeg, salt, and pepper. Allow the mixture to simmer gently until it thickens slightly, about 2 to 3 minutes.
- Wilt spinach: Add the baby spinach leaves to the pan in batches. Allow each batch to wilt down slightly before adding more to make room. After all the spinach has been added, let it simmer for another 2 to 3 minutes so it fully wilts and combines with the sauce.
- Finish: Stir in the cream cheese and grated Parmesan cheese until the cheeses melt and the sauce becomes creamy and well incorporated. Taste and adjust seasoning if necessary. Serve the creamed spinach immediately while hot.
Notes
- Use fresh baby spinach for the best texture and flavor, but frozen spinach can be used if thoroughly drained.
- If you prefer a thicker sauce, increase the flour by an additional tablespoon or reduce the milk slightly.
- For a lighter version, substitute half-and-half for heavy cream or use low-fat cream cheese.
- Nutmeg is optional but adds a nice warmth; feel free to omit if undesirable.
- This side pairs excellently with grilled or roasted meats and can be prepared ahead and reheated gently on the stovetop.
