Description
Creamed Spinach is a rich and creamy side dish made with fresh spinach cooked in a buttery garlic and shallot sauce, thickened with flour and heavy cream, and finished with Parmesan cheese and a hint of lemon juice for brightness.
Ingredients
Scale
Sauce
- 3 tablespoons unsalted butter
- 2 shallots, diced (⅔ cup)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice, plus more to taste
Vegetables
- 20 ounces fresh spinach
Instructions
- Melt Butter and Cook Shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and several grinds of black pepper. Cook for 4 minutes or until the shallots are softened and fragrant.
- Add Garlic and Flour: Stir in the grated garlic cloves followed by the all-purpose flour. Cook for about 1 minute to remove the raw flour taste, stirring constantly to combine well.
- Simmer Cream: Pour in the heavy cream and reduce the heat to low. Allow the mixture to simmer, stirring occasionally, for 5 to 10 minutes or until the cream has thickened enough to coat the back of a spoon.
- Add Parmesan Cheese: Stir in the freshly grated Parmesan until it melts completely into the sauce, enriching the flavor and texture.
- Cook Spinach: Add the fresh spinach to the skillet and stir frequently. Cook until the spinach is just wilted, about 2 to 3 minutes. The cream sauce will thin as the spinach releases water.
- Thicken and Finish Sauce: Continue cooking for an additional 2 to 3 minutes to allow the sauce to thicken again. Stir in the fresh lemon juice to brighten the dish.
- Season and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve the creamed spinach warm as a delicious side dish.
Notes
- Use fresh spinach for the best texture and flavor; frozen spinach can be used if thawed and thoroughly drained.
- Parmesan cheese adds a savory depth, but you can substitute with Pecorino Romano for a sharper taste.
- For a lighter version, substitute half the heavy cream with whole milk or a lower-fat alternative.
- If you prefer a smoother texture, pulse the creamed spinach briefly in a blender after cooking.
- Adjust lemon juice according to desired brightness; it enhances the creamy richness perfectly.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
