Take spinach to the next level with this easy creamed spinach recipe.
Honestly, I’ve never been a big fan of spinach. Oh, I would eat some every so often mostly because of its healthiness factor. I didn’t mind it as the greens in a fresh garden salad or a serving blended into my morning smoothie, but as a side dish, I found spinach to be somewhat bland. I needed a lot of butter and salt to make it tolerable. Say goodbye to the healthy trait of spinach!
Then I remember a creamed spinach recipe my mom use to make. Even as a kid I remember liking it. After a few attempts, I believe I have finally achieved the recipe as best as I can remember it. Even if it’s slightly off, my version is delicious.
This creamed spinach is rich and velvety with a perfect balance of flavors. Once you taste it, you’ll be impressed with the flavor and surprised at how easy it was to put together. If you’re struggling to convince young ones to eat their veggies, watch how fast they devour this dish.
This creamed spinach recipe is rich and velvety with a perfect balance of flavors. Once you taste it, you'll be impressed with the flavor and surprised at how easy it was to put together.
GO GET THIS STUFF
- 16 oz Fresh spinach, washed, stemmed & chopped
- 3 tablespoons Butter, unsalted
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1/4 teaspoon Ground nutmeg
- 1/2 cup Heavy cream
- 1/4 cup Grated Parmesan cheese
- To Taste Salt & Pepper
- To Taste Hot pepper sauce, optional
THEN DO THIS
In a large skillet, melt butter over medium-high heat.
Add onion and garlic. Cook until onions are soft and slightly translucent.
Add the spinach and allow to cook for a few minutes while stirring often. Spinach will wilt and reduce in volume. The spinach may seem overwhelming at first, but be patient...it will reduce.
Reduce heat to medium and add the nutmeg, cream and Parmesan cheese. Mix well and cook about 10 minutes or until cream is reduced by about half.
Add salt, pepper and optional hot sauce per personal taste. Add more nutmeg if desired.
Transfer to a serving dish and hold warm until ready to serve.
10 oz. of frozen spinach may be substituted for 16 oz. of fresh spinach. Thaw and squeeze out as much water as possible.