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
Scale
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.
