Creamed Spinach

Creamed Spinach

Creamed spinach is a classic side dish that has stood the test of time, beloved for its rich and creamy texture combined with the earthy flavors of spinach.

This dish is a staple in steakhouses and holiday gatherings, serving as the perfect accompaniment to roasted meats, grilled fish, or even as part of a vegetarian feast.

The blend of fresh spinach with a luscious cream sauce and a hint of nutmeg creates a harmonious flavor profile that elevates any meal.

Whether you’re looking to impress guests at a dinner party or simply want to enjoy a comforting dish at home, creamed spinach is both simple to prepare and utterly satisfying.

Ingredients:

• 1 pound fresh spinach (or 10 ounces frozen spinach, thawed and drained)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup milk (whole or 2%)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1/4 teaspoon ground nutmeg (optional, for added warmth)
• Salt and pepper (to taste)
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

How to Make:

Prepare the Spinach:

If using fresh spinach, rinse it thoroughly under cold water to remove any grit. In a large pot, bring a few inches of water to a boil. Add the spinach and blanch it for about 2 minutes, just until wilted. Drain the spinach in a colander and rinse it under cold water to stop the cooking process. Squeeze out as much excess moisture as possible and chop the spinach coarsely. If using frozen spinach, ensure it is well-drained after thawing.

Make the Roux:

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux. The mixture should become bubbly and lightly golden but not browned. This step helps to remove the raw flour taste.

Add the Cream:

Gradually pour in the heavy cream and milk while whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens and coats the back of a spoon, about 4-5 minutes.

Season the Sauce:

Once the sauce is thickened, stir in the garlic powder (or fresh garlic), Parmesan cheese, ground nutmeg (if using), salt, and pepper. If you like a bit of heat, add cayenne pepper to taste. Mix until the cheese is melted and the sauce is smooth.

Combine Spinach and Sauce:

Gently fold the chopped spinach into the cream sauce, ensuring it is well-coated. Cook for an additional 2-3 minutes over low heat, allowing the flavors to meld together. Taste and adjust seasoning if necessary.

Serve:

Transfer the creamed spinach to a serving dish, and if desired, sprinkle with a little extra Parmesan cheese or a dash of cayenne for garnish. Serve hot as a delicious side to your main course.

Chef’s Note:

Spinach Options: Fresh spinach is preferred for its vibrant flavor and texture, but frozen spinach is a convenient alternative. Just ensure it’s well-drained to avoid a watery dish.

Cream Alternatives: For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, though this will result in a less rich flavor.

Make Ahead: Creamed spinach can be prepared in advance and reheated gently before serving. You may need to add a splash of milk to loosen the sauce.

Variations: Consider adding sautéed onions or shallots for added depth. You can also incorporate other greens like kale or Swiss chard for a twist.

Nutritional Information (per serving, based on 4 servings):

• Calories: 270
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 360mg
• Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 7g

Creamed spinach is a comforting and elegant side dish that brings the earthy flavors of spinach to life through a rich, creamy sauce. It’s a delicious way to enjoy this nutritious green, making it a perfect addition to any meal. Whether you serve it at a festive gathering or as a simple weeknight treat, this recipe is sure to delight your taste buds. Enjoy!

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