Creamed Spinach Easy Side (Printer-Friendly Version)
Comforting baby spinach in a smooth cream sauce seasoned with garlic and nutmeg.
# What You'll Need:
→ Dairy & Fats
01 -
2 tablespoons unsalted butter
02 -
1 cup heavy cream
03 -
½ cup grated Parmesan cheese (optional)
→ Vegetables & Aromatics
04 -
20 ounces baby spinach, roughly chopped
05 -
2 cloves garlic, minced
06 -
1 small shallot, finely chopped
→ Dry Ingredients & Seasonings
07 -
2 tablespoons all-purpose flour
08 -
1 teaspoon salt
09 -
½ teaspoon ground black pepper
10 -
⅛ teaspoon ground nutmeg (optional)
# Steps to Follow:
01 -
Finely chop the shallot and mince the garlic. Wash, dry thoroughly, and roughly chop the baby spinach; remove any tough stems if using regular spinach.
02 -
Melt butter in a large skillet over medium heat. Add shallot and garlic, cooking while stirring frequently until fragrant and translucent, about 2 minutes.
03 -
Sprinkle flour over the sautéed aromatics, stirring consistently for 1 to 2 minutes to form a smooth paste, eliminating raw flour taste.
04 -
Gradually whisk in heavy cream to avoid lumps. Bring to a gentle simmer, then stir in salt, pepper, and optional nutmeg. Let sauce thicken for 2 to 3 minutes.
05 -
Add spinach in batches, allowing each to wilt before adding more. Continue cooking for 6 to 8 minutes, stirring occasionally until most liquid evaporates and sauce thickens.
06 -
Remove skillet from heat and fold in Parmesan cheese if using, allowing it to melt completely. Adjust seasoning as needed and serve warm.
# Additional Tips:
01 -
Thoroughly dry spinach before cooking to prevent excess water from diluting the sauce.
02 -
Cook flour with butter and aromatics to remove raw flavor and ensure silky texture.
03 -
Simmer sauce uncovered if too thin after adding spinach to achieve desired thickness without curdling.