Steakhouse style Creamed spinach is rich cozy and a delicious way to get spinach into one’s diet, it’s not one of the most healthiest ways but a sure comforting way. Tender chopped spinach combined with a luscious cream sauce, scented with garlic, nutmeg along with earthy onions, and a hint of cayenne and black pepper,this recipe will sure satisfy you with all the seasonal coziness.
Creamed spinach is one of the easiest side dishes to make for your holiday table in fact any time of the year really. What I also love is frozen spinach, parmesan and cream cheese are staples in my freezer/fridge so whipping up this recipe is easy when one’s low on fresh groceries. Normally this recipe is made with heavy cream, I prefer to use half and half to keep things a tad lighter also I feel lighter cream allows other ingredients to shine. Make sure not to use only milk, the ratio of half and half is just right to keep it creamy like creamed spinach. In additional some flavor injectors like freshly grated nutmeg, mustard are essential bring out the goodness of spinach and cheese sauce. Light Cream cheese and parmesan adds body reducing the amount of cream needed. The end results is an absolutely delicious side dish everyone loves specially this time of the year. ENJOY!
Ingredients For Creamed Spinach:
- Spinach: Frozen chopped spinach works best for this recipe. Cuts a lot of prep time and handy if you keep them stocked in your freezer. Alternatively fresh baby spinach leaves also works for this recipe. You’ll need about twice the amount that’s listed for frozen spinach for this recipe.
- Butter: use butter to sauté the onions and garlic.
- Onions: Finely chopped onions and garlic are the base of this recipe and add a big flavor punch. Cooking them in the butter adds that flavor and sets foundation for the recipe. You don’t want the onions to brown, cook them just enough to get them soft and translucent.
- Garlic: The garlic flavor is dominant in this recipe, it works so well with spinach and tones down the cream. Use less if it sounds too much for your taste though I feel garlic is needed to add bold flavors. But once sautéed the harsh bite is mellowed out.
- Cream Cheese: Softened cream cheese adds body, creamy flavor, helps thicken the creamed spinach and has a clean creamy texture. I like light cream cheese, it has the right amount of creamy texture without weighing you down with too much fat.
- Half and Half: I prefer to use half and half for this recipe to balance the fat calories and creamy texture. Heavy cream tends to be dense and takes away from the other flavors. Use either half and half or replace half the cream with regular milk. 50/50, heavy cream and milk or any ratio you prefer..
- Mustard and Spices: Mustard and creamy sauces are match made in culinary heaven, they simply go together so well. So does nutmeg. Nutmeg is perfect for greens such as spinach and with creamy sauces.I also like a little heat from black pepper and cayenne pepper.
- Parmesan cheese: Parmesan cheese adds a creamy salty earthy flavor to the cheese sauce and perfect pairing for spinach. Freshly grated is ideal, if you have pre grated it will work too. I give a range of half a cup up to one cup. 1/2 is needed, add more to if you like it cheesy.
How To Make Creamed Spinach
- Place and thaw the spinach on the kitchen counter. Steam for 3-5 minutes in a microwave. When cooled squeeze out as much liquid as possible. Set aside. Frozen spinach comes in blocks or bags either chopped or whole leaf. I bought 2(1 lbs) organic chopped spinach bags from Trader Joes for this recipe..
- Melt the butter in a large skillet and add the chopped and garlic to cook until tender.
- Add the mustard, nutmeg, cayenne and black pepper, stir. Next add the cream cheese, ½ n ½ , stir everything to combine, the cream cheese will slowly melt as it heats up, bring to a simmer. Reduce the heat to a gentle simmer until the cream sauce starts to thicken a little.
- Add the grated parmesan and spinach, and cook until thick and creamy and heated through, about 5-7 minutes.
- Serve warm, as a side for your Thanksgiving or Christmas table. Its also fantastic side with roast chicken, grilled fish, salmon I also love it with curries.
Creamed Spinach
Ingredients
- 2 lbs frozen spinach, chopped, organic preferred usually come in 1 lb bags or box
- 4 oz light cream cheese
- 1 medium yellow onion, finely chopped
- 6-8 cloves garlic, finely chopped
- 1 tsp dijon mustard
- 1½ cups half and half or equal amounts heavy cream and milk or your preferred ratio
- ½-1 cup grated Parmesan cheese use 1 cup for extra cheesy creamed spinach
- ½ tsp ground nutmeg
- ½ tsp freshly ground black pepper
- ¼-½ tsp cayenne pepper
- 1-2 tbsp butter
- sea salt as needed
Instructions
- Thaw and steam the spinach in the microwave according to package directions. Transfer the spinach to a colander, lined with a tea towel, and allow it to cool. When the spinach is cool enough to handle, squeeze out all the excess liquid; set aside.
- In a large saute pan, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until soft and translucent ( try not to brown). Add the garlic and cook for a few seconds until fragrant.
- Add the nutmeg, mustard, black and cayenne pepper. Add the cream cheese, half n half and stir to combine. Simmer and stir until the cream cheese starts to melt. If the cream cheese doesn’t melt, use a whisk to help breakup any lumps.
- When the cheese sauce begins to thicken add the spinach and parmesan cheese. Combine the cream sauce, parm and spinach, mix well. Bring it back to a simmer and heat through. Add a little milk or half and half if it needs more liquid. Taste and adjust the salt, pepper.
- Serve immediately or transfer it to a covered dish, cool before refrigerating for later use. Eat within 2-3 days.
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