Creamed Spinach
Creamed Spinach is a rich and comforting side dish that brings together tender spinach leaves with a silky, seasoned cream sauce. Blended with garlic, a hint of nutmeg, and a touch of Parmesan, it’s a warm, savory complement to any meal. This creamy classic pairs well with everything from holiday roasts to weeknight dinners, adding a satisfying, velvety texture to your plate.
Recipe - Joshua #133
Creamed Spinach
Prep Time23 Minutes
Servings4
Cook Time7 Minutes
Ingredients
12 oz fresh baby spinach
1 Tbs unsalted butter
1 small shallot, thinly sliced
2 cloves garlic, minced
1 cup heavy whipping cream
1/2 cup parmesan cheese, grated
1/2 tsp salt
1/2 tsp black pepper
Directions
- Tear any thick stems off the spinach leaves, and discard them. Roughly chop the spinach leaves, and set aside. Melt the butter in a large sauté pan over medium heat. Stir in the shallots. Cook until soft (about 2 to 3 minutes).
- Stir in the garlic. Cook for about 30 seconds. Stir in the cream. Cook for 3 to 4 minutes until thickened. Add the chopped spinach a handful at a time. Allow spinach to wilt slightly before adding more. When all spinach has been added, cook for one minute. Turn off the heat. Stir in the cheese, salt and pepper. Keep warm in a 170° F to 200° F oven until ready to serve, or serve immediately.
Nutritional Information
Per Serving: Calories: 290, Fat: 27 g (17 g Saturated Fat), Cholesterol: 80 mg, Sodium: 520 mg, Carbohydrates: 7 g, Fiber: 2 g, Protein: 7 g
23 minutes
Prep Time
7 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Taylor Farms Baby Spinach - 1 Each
$2.99
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Fresh Onion, Shallots - 0.3 Pound
$2.70 avg/ea$8.99/lb
Spice World Garlic, Minced - 4.5 Ounce
$2.79$0.62/oz
Volleman's Family Farm Heavy Cream - 16 Fluid ounce
$6.49$0.41/fl oz
BelGioioso Parmesan, Freshly Grated - 5 Ounce
$4.49$0.90/oz
Not Available
Not Available
Nutritional Information
Per Serving: Calories: 290, Fat: 27 g (17 g Saturated Fat), Cholesterol: 80 mg, Sodium: 520 mg, Carbohydrates: 7 g, Fiber: 2 g, Protein: 7 g
Directions
- Tear any thick stems off the spinach leaves, and discard them. Roughly chop the spinach leaves, and set aside. Melt the butter in a large sauté pan over medium heat. Stir in the shallots. Cook until soft (about 2 to 3 minutes).
- Stir in the garlic. Cook for about 30 seconds. Stir in the cream. Cook for 3 to 4 minutes until thickened. Add the chopped spinach a handful at a time. Allow spinach to wilt slightly before adding more. When all spinach has been added, cook for one minute. Turn off the heat. Stir in the cheese, salt and pepper. Keep warm in a 170° F to 200° F oven until ready to serve, or serve immediately.