Description
This classic creamed spinach recipe features tender spinach leaves cooked in a rich, creamy sauce made with garlic, shallots, heavy cream, and Parmigiano-Reggiano cheese. Perfect as a flavorful side dish for any meal, it combines freshness and indulgence with simple ingredients and straightforward cooking techniques.
Ingredients
Spinach
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry
Sauce
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots (from 1 to 2 shallots)
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg or ground nutmeg
- ½ cup finely shredded Parmigiano-Reggiano cheese
Instructions
- Prepare the aromatics: Melt the butter in a large skillet over medium-low heat. Add the finely chopped shallots and cook, stirring frequently, until they are soft and translucent, about 4 minutes.
- Add garlic: Stir in the finely chopped garlic cloves and cook for 1 more minute, stirring constantly to avoid browning.
- Create the cream sauce: Pour in the heavy cream along with salt, black pepper, and freshly grated nutmeg. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
- Thicken the sauce: Cook the cream mixture uncovered, stirring occasionally, until it thickens enough to coat a wooden spoon, approximately 10 minutes.
- Melt the cheese: Stir in the shredded Parmigiano-Reggiano until fully melted and incorporated into the sauce.
- Add spinach: Add the thawed and thoroughly drained spinach to the cream sauce and stir until evenly combined.
- Adjust consistency: If the spinach mixture appears watery, continue cooking over medium-low heat until any excess liquid evaporates, stirring occasionally.
- Season and serve: Taste the creamed spinach and adjust seasoning with additional salt or pepper if needed. Serve warm as a delicious side dish.
Notes
- Cut leaf spinach differs from chopped spinach in texture — if unavailable, frozen whole leaf spinach can substitute, but avoid chopped spinach for best results.
- If using frozen spinach in 10-ounce boxes, use three boxes to equal 2 pounds.
- Fresh spinach can be used: steam, drain, roughly chop, and measure 2 packed cups.
- This dish can be made a day in advance and refrigerated; reheat in the microwave uncovered, stirring every 30 seconds until hot.
- To restore creaminess after reheating, add a splash of heavy cream if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
