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If you’ve been on the lookout for the ultimate side that brings comfort and a touch of elegance to your table, let me introduce you to my all-time favorite Creamed Spinach Recipe. This dish transforms simple leafy greens into a luscious, velvety wonder, perfectly balanced with aromatic garlic, shallots, and a subtle zing of fresh lemon. Rich, creamy, and full of bright flavor, it’s the kind of recipe that turns any meal into a special occasion and guarantees everyone will be asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key to making this Creamed Spinach Recipe a knock-out. These simple but essential components each play a vital role— from the silky butter and cream providing richness, to the fresh spinach offering vibrant color and nutrition, and that touch of lemon zest which brings everything to life.
- Butter (5 tablespoons): Adds a rich, creamy foundation that makes the sauce irresistibly smooth.
- Shallots (2, chopped): Bring a delicate sweetness and subtle onion flavor; yellow onion can work in a pinch.
- Kosher salt (2¼ teaspoons): Season thoughtfully for depth without overwhelming; table salt needs to be adjusted accordingly.
- Black pepper (¾ teaspoon): Provides gentle heat and earthiness to balance the creaminess.
- Cayenne pepper (1/8 teaspoon): A whisper of warmth that adds complexity without spiciness.
- Nutmeg (1/8 teaspoon): That classic spice that rounds out creamy spinach dishes beautifully.
- Garlic (5 cloves, smashed and minced): Fresh garlic infuses the dish with irresistible aroma and flavor.
- Flour (¼ cup): Essential for thickening the sauce to a perfect, clingy consistency.
- Whole milk (1½ cups): A gentle, creamy liquid that keeps the texture light yet indulgent.
- Heavy cream (½ cup): Takes the sauce to heavenly richness for that classic creaminess.
- Fresh baby spinach (16 ounces, chopped): The star ingredient providing bright color and fresh earthiness.
- Pecorino Romano cheese (½ cup, shredded): Offers a salty, tangy punch; Parmesan is a fantastic substitute.
- Lemon zest (2 teaspoons) and fresh lemon juice (¼ cup): This duo adds brightness and sharpness that wakes up every other flavor.
How to Make Creamed Spinach Recipe
Step 1: Prep Your Veggies
Start off by chopping the shallots finely, smashing and mincing the garlic, and roughly chopping that gorgeous fresh spinach. Having all your ingredients ready not only speeds up the cooking process but ensures none of those incredible aromas escape while you’re multitasking.
Step 2: Melt Butter and Cook Shallots
Using a large, high-sided skillet, melt the butter over medium heat until it’s gleaming and just beginning to foam. Toss in your chopped shallots and give them a gentle stir to soften and release their sweetness—this sets the base for your creamy sauce’s wonderful flavor.
Step 3: Spice It Up
Sprinkle in kosher salt, black pepper, cayenne pepper, and nutmeg. Take a few minutes to gently toast the spices with the shallots. This little step awakens the spices’ full potential and creates a beautifully fragrant starting point for the rest of the recipe.
Step 4: Add Garlic and Flour
Stir in the minced garlic and let it cook for about a minute until the kitchen smells irresistible. Then, sprinkle in the flour and stir constantly for another minute so it absorbs all the buttery goodness—this mixture will become your luscious white sauce or béchamel, which holds everything together.
Step 5: Slowly Add Milk
Keeping your heat at medium, add your milk in small increments rather than dumping it all in at once. Stir patiently between additions. This slow incorporation prevents lumps and allows the sauce to thicken gradually into a creamy, velvety consistency. Trust me, the patience here pays off with the smoothest sauce!
Step 6: Stir in Heavy Cream
Once your milk is fully incorporated and your sauce looks silky, pour in the heavy cream slowly. Stir until the sauce is silky and cohesive. This step is where the creaminess truly takes center stage, making the final dish decadent and comforting.
Step 7: Add and Wilt Spinach
It may look like a mountain of greens at first, but adding the spinach in batches works wonders. Pile some onto the sauce, stir until it wilts down, then add more. This ensures every leaf is coated and cooked evenly without overwhelming the sauce or the pan. It’s like watching fresh spinach melt into creamy heaven.
Step 8: Simmer Gently
After all the spinach is incorporated, let the mixture simmer very gently for about 10 minutes. Keep the heat low to avoid boiling; cream is sensitive and boiling might cause your sauce to split. This gentle simmer thickens the dish and melds those incredible flavors together with grace.
Step 9: Add Cheese
Turn off the heat and stir in freshly shredded Pecorino Romano or Parmesan cheese. The cheese melts into the warm sauce, adding a punch of savory, salty goodness and creating a rich depth that’s utterly addictive.
Step 10: Brighten with Lemon
Finally, add that fresh lemon zest and juice off the heat. This bright burst cuts through the richness of the cream and cheese, lifting the dish to new heights. It’s a simple, magical touch that makes this Creamed Spinach Recipe truly sing.
Step 11: Taste and Adjust
Give your dish a final taste test and tweak seasoning if needed. The magic question? Do you want to dive in for seconds? If yes, you nailed it. If not, add a bit more salt, pepper, or lemon juice, then try again. This step personalizes the dish to your perfect flavor balance.
How to Serve Creamed Spinach Recipe
Garnishes
A sprinkle of freshly grated cheese or a few lemon zest curls on top adds not only visual appeal but an extra layer of flavor right at the first bite. Cracked black pepper and a few toasted pine nuts can add a surprising delightful contrast that your guests will love.
Side Dishes
Creamed spinach pairs beautifully with grilled or roasted meats like steak, chicken, or pork. It also complements rich, hearty dishes like beef bourguignon or mushroom risotto, offering a fresh, creamy balance to heavier flavors.
Creative Ways to Present
For an elegant touch, serve your creamed spinach in individual small ramekins or hollow out a baked potato and spoon the creamed spinach inside as a luxe filling. It also makes a wonderful dip when served warm with crusty bread or crackers at parties.
Make Ahead and Storage
Storing Leftovers
Your creamed spinach keeps beautifully in an airtight container in the refrigerator for up to 2 days. Just cover it well to preserve moisture and flavor, so every bite tastes just as fresh as when you made it.
Freezing
Although creamed spinach freezes well, the texture may change slightly once thawed since dairy can separate. If you freeze it, store in a freezer-friendly container and consume within 1 month for best taste. Thaw overnight in the fridge before reheating gently to bring back its creamy magic.
Reheating
Reheat your creamed spinach slowly over low heat on the stove, stirring frequently to avoid sticking or separating. Alternatively, warm it in short bursts in the microwave, stirring between intervals. Adding a splash of milk or cream can help restore that freshly made creaminess.
FAQs
Can I use frozen spinach in this Creamed Spinach Recipe?
Yes, frozen spinach can be used if fresh isn’t available. Just be sure to thaw and thoroughly drain all excess water before adding it to prevent a watery sauce.
Is there a dairy-free version of this Creamed Spinach Recipe?
Absolutely! Substitute butter with olive oil or dairy-free margarine, use plant-based milk like oat or almond milk, and nutritional yeast instead of cheese for a tasty dairy-free alternative.
What can I do if my sauce is too thick or too thin?
If your sauce is too thick, gently whisk in a bit more milk or cream until you reach your desired consistency. If it’s too thin, cook it a little longer on low heat, stirring frequently to reduce and thicken.
Can I prepare this recipe ahead of time for a party?
Definitely. You can make this Creamed Spinach Recipe up to two days in advance and refrigerate it. Reheat gently just before serving without compromising that fresh, creamy flavor.
What cheese works best if I can’t find Pecorino Romano?
Parmesan is a wonderful substitute, offering similar salty, nutty flavors that melt beautifully into the sauce. Grana Padano or Asiago can also work well.
Final Thoughts
This Creamed Spinach Recipe is one of those timeless dishes that bring warmth, comfort, and a little gourmet flair to any meal. I promise, once you try it, it’ll become a favorite go-to for family dinners, holiday feasts, or whenever you want a creamy green side that feels truly special. Don’t hesitate — grab those ingredients, follow along, and get ready to fall in love with spinach all over again!
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Creamed Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This classic creamed spinach recipe is a rich and flavorful side dish perfect for any occasion. Tender baby spinach is cooked in a creamy, buttery white sauce seasoned with shallots, garlic, spices, and finished with Pecorino Romano cheese and a bright touch of fresh lemon zest and juice. Easy to make and great for holiday meals or weeknight dinners, this creamed spinach is indulgent yet balanced.
Ingredients
Main Ingredients
- 5 tablespoons butter
- 2 shallots, chopped (or half a yellow onion)
- 2 and 1/4 teaspoons kosher salt (or 1 and 1/2 teaspoons table salt)
- 3/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 5 cloves garlic, smashed and minced
- 1/4 cup flour
- 1 and 1/2 cups whole milk
- 1/2 cup heavy cream
- 16 ounces fresh baby spinach, chopped
- 1/2 cup Pecorino Romano cheese, shredded (Parmesan can be used)
- 2 teaspoons lemon zest (from 1 lemon)
- 1/4 cup fresh lemon juice (from 1 lemon)
Instructions
- Prep the Veggies: Chop the shallots into a dice, mince the smashed garlic cloves, and chop the spinach into smaller pieces. Set all aside ready for cooking.
- Melt Butter: In a 12-inch high-sided skillet, melt 5 tablespoons of butter over medium heat.
- Cook Shallots: Add the chopped shallots to the melted butter and stir to coat.
- Add Spices: Stir in the kosher salt, black pepper, cayenne pepper, and nutmeg to the shallots.
- Soften Shallots: Cook the shallots and spices for 3-5 minutes until the shallots are soft and fragrant.
- Add Garlic: Add the minced garlic cloves and stir continuously for about 1 minute until the garlic is fragrant.
- Create Roux: Sprinkle 1/4 cup flour over the butter mixture and stir for 1 minute, making sure the butter absorbs the flour fully.
- Add Milk Slowly: Keeping heat at medium, gradually add the milk in small increments, stirring constantly and allowing each addition to be fully absorbed before adding more. This will turn into a smooth white sauce.
- Incorporate Cream: Slowly stir in 1/2 cup heavy cream until the sauce is fully combined and smooth.
- Add Spinach in Batches: Add the chopped spinach in increments, stirring after each addition until it wilts down, then add more until all is incorporated.
- Simmer Gently: Let the creamed spinach simmer gently over medium or medium-low heat for about 10 minutes. Avoid boiling to prevent sauce from breaking.
- Stir in Cheese: Mix in the shredded Pecorino Romano (or Parmesan) cheese until melted and fully integrated.
- Add Lemon Zest and Juice: Remove the pan from heat, then add the fresh lemon zest and lemon juice, stirring to combine.
- Adjust Seasoning and Taste: Taste the dish and adjust salt, pepper, or other seasonings to your preference. Consider if you want another bite and adjust accordingly.
- Store and Reheat: Cover and refrigerate leftovers. Reheat gently on the stovetop over low heat or in the microwave before serving.
- Make Ahead Tip: This dish can be made up to 2 days in advance. Prepare as directed, then store covered in the fridge and reheat when ready to serve.
Notes
- Use kosher salt for best flavor and texture; if using table salt reduce the amount slightly.
- Cayenne pepper adds subtle warmth without overpowering heat.
- Adding the milk slowly prevents lumps in the white sauce (roux).
- Do not boil the creamed spinach to avoid the sauce breaking.
- You can substitute Parmesan for Pecorino Romano cheese.
- The fresh lemon zest and juice brighten and balance the richness of the dish.
- Store leftovers covered in the fridge for up to 2 days for best quality.
- Reheat gently to maintain the creamy texture without scorching.
