Description
This Creamed Spinach with Toasted Almonds is a rich and comforting side dish featuring fresh baby spinach cooked in a creamy, nutmeg-scented sauce, topped with crunchy toasted almonds for added texture and flavor. Perfect for holiday dinners or a cozy weeknight meal.
Ingredients
Scale
Nuts
- ¼ cup almonds (or walnuts or pine nuts; toasted & chopped)
Vegetables
- 20 ounces fresh baby spinach
Dairy & Seasonings
- 6 tablespoons unsalted butter
- 1¾ cups heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
- ½ cup grated Parmesan cheese
Instructions
- Prepare Spinach: Trim the longer stems from the spinach leaves and tear the leaves into smaller pieces to ensure even cooking and easier incorporation into the creamy sauce.
- Make Cream Sauce: In a medium saucepan set over medium heat, combine butter, heavy cream, nutmeg, salt, and pepper. Bring the mixture to a low boil, then reduce heat to medium-low and simmer, stirring often, for about 15 minutes until the sauce is reduced and thickened.
- Add Cheese: Stir in the grated Parmesan cheese thoroughly to enrich the sauce and add a savory depth of flavor.
- Cook Spinach: Add the prepared spinach to the saucepan and cook, stirring frequently, until the spinach wilts, absorbs some of the cream mixture, and the sauce thickens further.
- Top with Nuts: Sprinkle the chopped, toasted almonds over the creamed spinach to add a delightful crunch and nutty flavor.
- Serve and Enjoy: Serve warm as a side dish to complement your main course and enjoy the rich, creamy, and flavorful creamed spinach.
Notes
- Toast the almonds (or chosen nuts) in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- You can substitute the heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- For a dairy-free option, use vegan butter and coconut cream, and replace Parmesan with nutritional yeast.
- Season to taste since Parmesan and salt levels can affect overall saltiness.
- Serve immediately as the sauce thickens more upon cooling.
