Name: Simple Creamed Spinach Recipe - Easy Side Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 4 packages (10 ounces each) fresh spinach, trimmed; 2 tablespoons butter; 2 medium onions, finely chopped; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 cups whole milk; 1/2 cup heavy whipping cream; 1/2 cup grated Parmesan cheese

Creamed spinach, oh how we adore you! There are certain side dishes that just elevate a meal from ordinary to extraordinary, and for so many of us, that dish is a rich, decadent bowl of creamed spinach. What is it about this humble leafy green, transformed into a luxurious indulgence, that captures our hearts and taste buds? Perhaps it’s the perfect balance of earthy spinach and the velvety smooth, subtly sweet cream sauce that coats every bite. It’s a classic for a reason, a comforting and sophisticated accompaniment that pairs beautifully with everything from a perfectly grilled steak to a pan-seared salmon. This isn’t just any creamed spinach; this recipe is designed to deliver that unforgettable restaurant-quality flavor and texture right in your own kitchen. Get ready to fall in love with this timeless dish all over again.

Ingredients:

4 packages (10 ounces each) fresh spinach, trimmed
2 tablespoons butter
2 medium onions, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Preparing the Spinach

The first step in creating truly exceptional Creamed Spinach is to properly prepare the spinach itself. We’ll be using four 10-ounce packages of fresh spinach, ensuring it’s thoroughly trimmed to remove any tough stems or wilted leaves. Once trimmed, the spinach needs to be washed thoroughly under cold running water. I like to do this in batches in my sink, swishing it around to dislodge any dirt or grit. After washing, it’s crucial to remove as much excess water as possible. You can do this by gently squeezing handfuls of spinach or, for a more efficient method, by using a salad spinner. If you don’t have a salad spinner, you can place the spinach in a clean kitchen towel and wring it out. The goal here is to get the spinach as dry as you can to avoid a watery cream sauce later.

Once the spinach is clean and relatively dry, we need to cook it down. You can do this in a large pot or Dutch oven over medium heat. You might need to add a splash of water (about 2-3 tablespoons) to the pot to help it start wilting, especially if your spinach is still slightly damp. Cover the pot and let the spinach wilt, stirring occasionally, for about 5-7 minutes, or until it’s completely collapsed and tender. This initial cooking step releases a lot of moisture. Therefore, after the spinach has wilted, it’s essential to drain it very well. You can pour it into a colander and press down with a spoon to extract any remaining liquid. For the ultimate creamy texture, I sometimes even give the wilted spinach a quick chop after draining, though this is purely optional and depends on your preference for texture. Set the prepared spinach aside while you move on to the sauce.

Building the Cream Sauce Base

Now, let’s focus on creating that luscious, velvety sauce that defines great Creamed Spinach. In the same large pot or Dutch oven you used for the spinach (no need to wash it!), melt the 2 tablespoons of butter over medium heat. Once the butter is shimmering and fragrant, add your 2 medium finely chopped onions. It’s important to chop the onions finely so they cook down smoothly and distribute evenly throughout the sauce without being too chunky. Sauté the onions, stirring frequently, for about 5-7 minutes, or until they become translucent and tender. We’re not looking for them to brown deeply; a gentle softening is what we want. This process of sautéing the onions releases their natural sweetness and forms the aromatic foundation of our sauce.

After the onions are softened, it’s time to introduce the flour. Sprinkle the 3 tablespoons of all-purpose flour evenly over the sautéed onions and butter. This is how we’ll create a roux, which is the thickening agent for our sauce. Stir the flour and onion mixture continuously for about 1-2 minutes. This short cooking time for the flour is important; it cooks out the raw flour taste and helps to create a smoother sauce. You’ll notice the mixture becoming a paste-like consistency. This is exactly what we’re aiming for at this stage.

Simmering and Enriching the Sauce

With the roux properly cooked, it’s time to start building the liquid base of our cream sauce. Gradually whisk in the 2 cups of whole milk, pouring it in slowly while whisking constantly. This gradual addition and constant whisking are key to preventing lumps and ensuring a smooth, creamy texture. Continue to whisk until all the milk is incorporated and the sauce begin extracts to thicken. As the sauce heats, it will become noticeably thicker. Bring it to a gentle simmer, but avoid a rolling boil, as this can sometimes scorch the milk or cause the sauce to break.

Once the sauce has thickened to a consistency that coats the back of a spoon, it’s time to add the flavorings and enrichments. Stir in the 1 teaspoon of salt and the 1/2 teaspoon of white pepper. White pepper is preferred here as it doesn’t leave visible flecks in the light-colored sauce, maintaining its elegant appearance. Next, pour in the 1/2 cup of heavy whipping cream. This addition of heavy cream will give the sauce an incredible richness and a luxurious mouthfeel. Stir it in well until fully combined.

Combining and Finishing the Creamed Spinach

Now, it’s time to bring everything together. Add the prepared, drained, and chopped spinach to the pot with the thickened cream sauce. Gently stir the spinach into the sauce, ensuring every leaf is coated and warmed through. Continue to cook over low heat for another 3-5 minutes, allowing the flavors to meld and the spinach to fully integrate into the creamy sauce. Resist the urge to overcook at this stage, as we want to maintain the vibrant color and tender texture of the spinach.

The final touch that elevates this Creamed Spinach from good to exceptional is the addition of cheese. Stir in the 1/2 cup of grated Parmesan cheese. The Parmesan will melt into the sauce, adding a delightful savory, nutty flavor that complements the richness of the cream and the earthiness of the spinach beautifully. Continue stirring until the Parmesan cheese is completely melted and the sauce is smooth and glossy. Taste and adjust seasoning if necessary, adding a pinch more salt or white pepper if you feel it needs it. Serve immediately as a luxurious side dish.

Conclusion:

I hope you’ve enjoyed learning how to create this delicious and surprisingly simple Creamed Spinach recipe! We’ve covered everything from selecting the freshest spinach to achieving that perfect creamy texture. This versatile side dish is guaranteed to elevate any meal, from a weeknight dinner to a special occasion feast. Remember, the key is to cook the spinach until it’s just wilted and then gently incorporate the creamy sauce, ensuring it doesn’t become watery.

For serving suggestions, this Creamed Spinach is an absolute classic alongside roasted meats like steak or chicken. It also pairs beautifully with baked salmon or even a hearty vegetarian lasagna. If you’re feeling adventurous, consider adding a pinch of nutmeg for an extra layer of warmth or a touch of Dijon mustard for a subtle tang. Don’t be afraid to experiment with different cheeses, like Gruyere or a sharp cheddar, to personalize your creation. The most important thing is to have fun in the kitchen and savor the results. Happy cooking!

Frequently Asked Questions:

Can I use frozen spinach for this Creamed Spinach recipe?

Yes, you absolutely can! If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible before adding it to your sauce. This is crucial to prevent a watery final dish.

How can I make this Creamed Spinach lighter?

For a lighter version, you can substitute some of the heavy cream with milk or half-and-half. You could also explore using a Greek yogurt base for a tangier, protein-rich alternative, though this will alter the texture slightly.