Creamed spinach is a classic side dish that is enjoyed by many around the world. The creamy texture and the savory taste of this dish make it a favorite amongst foodies. I remember the first time I tried creamed spinach, and it was love at first bite. Since then, I have experimented with different recipes and techniques to make the perfect creamed spinach dish. In this blog, I will share my recipe, tips, and tricks for making the most delicious creamed spinach.
The first time I made creamed spinach, it was for a dinner party with friends. I was nervous about how it would turn out, but it ended up being a hit. Since then, I have made it many times, and each time I try to improve upon it. I have tried different variations, such as adding bacon bits, nutmeg, and even a touch of hot sauce to give it some heat. Over time, I have learned what works best for me, and I'm excited to share my recipe with you.
- 2 pounds of fresh spinach
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- ½ cup grated parmesan cheese
How to Make it:
- Wash and dry the spinach thoroughly. Remove any tough stems and chop the leaves into bite-size pieces.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant.
- Sprinkle the flour over the garlic and butter and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in the milk, whisking constantly to prevent lumps. Add the nutmeg, salt, and pepper, and continue to cook for 5-7 minutes, or until the mixture thickens.
- Add the spinach to the skillet and stir until it is wilted and coated in the cream sauce.
- Sprinkle the parmesan cheese over the top and stir until melted and fully incorporated.
- Serve hot and enjoy!
How to Store it:
If you have leftovers, you can store creamed spinach in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down completely before storing it.
How to Refrigerate it:
To refrigerate creamed spinach, let it cool down completely and then transfer it to an airtight container. Make sure to label the container with the date so that you know when to use it. Creamed spinach can be refrigerated for up to 3 days.
How to Reheat it:
To reheat creamed spinach, transfer it to a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally until hot.
Tips to Make it More Delicious:
- Use fresh spinach instead of frozen for the best flavor and texture.
- Use whole milk for a richer, creamier sauce.
- Add a pinch of cayenne pepper or hot sauce for some extra heat.
- Sprinkle crispy bacon bits or toasted breadcrumbs over the top for added crunch and flavor.
- Experiment with different cheeses, such as gruyere or cheddar, for a unique twist.
Can I use frozen spinach instead of fresh?
While you can use frozen spinach, fresh spinach will give you the best flavor and texture.
Can I use a different type of cheese instead of parmesan?
Yes, you can experiment with different cheeses to find the one you like best.
Can I make creamed spinach ahead of time?
Yes, you can make it ahead of time and store it in the refrigerator for up to 3 days.
Can I freeze creamed spinach?
It is not recommended to freeze creamed spinach as the texture and flavor can be affected.
Can I use skim milk instead of whole milk?
You can use skim milk, but the sauce will not be as rich and creamy.
Creamed spinach is a classic side dish that is easy to make and delicious to eat. With this recipe and these tips, you can make the most delicious creamed spinach that will impress your guests and satisfy your taste buds. So go ahead and give it a try
- 16 oz. spinach
- 8 Tablespoons butter, separated
- 2 Tablespoons flour
- ¾ cup onion, finely diced
- 1 Tablespoons garlic, minced
- 1 cup half and half, (can sub whole milk)
- Salt/pepper, to taste
- ⅓ cup grated Parmesan cheese, + 2 more Tablespoons to garnish
- Melt 2 Tablespoons of butter in a medium saucepan over medium heat. Add the spinach in batches and heat until it is all wilted. Remove it from the pan and add one more tablespoon of butter to the top. Set aside.
- Reuse the same pan and melt 5 Tablespoons of butter over medium heat. Whisk in the flour, stirring continuously for 2 minutes, until well-combined and a light golden color. Add the onion and cook for about 3 minutes, until soft and translucent. Add the garlic and cook for one minute.
- Stir in the half and half, and increase the heat to medium high. Add the salt/pepper and Parmesan cheese and whisk continuously for 5 minutes, then decrease heat to low.
- Mix in the wilted spinach. Transfer to a bowl and top with 2 Tablespoons of grated Parmesan and freshly cracked pepper. Serve!