Creamed Spinach Recipe

Creamed Spinach delivers blanched greens folded into garlicky cheese sauce-rich, thick, steakhouse-style comfort in 20 mins. Butter roux thickens half-and-half with parm melt, nutmeg kiss, no watery mess. Velvety side steals holidays or dinners, low-carb crowd-pleaser.

Creamed Spinach Recipe

Steakhouse-style creamed spinach with garlicky cheese sauce. Rich, thick side ready in 20 mins-perfect holiday or dinner veg.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb frozen spinach thawed
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups half-and-half
• 3 garlic cloves minced
• 4 oz cream cheese cubed
• ½ cup grated Parmesan cheese
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg

Equipment

• Large pot
• Colander
• Large skillet
• Whisk
• Wooden spoon

Method

 

1. Boil large pot of water. Add thawed spinach using hands. Blanch 1 minute. Drain in colander. Squeeze dry hard with hands over sink-get every drop. Chop coarse with knife. Set aside.​
2. Melt 4 tbsp butter in large skillet over medium heat using wooden spoon. Add minced garlic. Stir 30 seconds till fragrant. Whisk in ¼ cup flour. Cook whisk 2 minutes till bubbly blond-no brown.​
3. Pour half-and-half slow while whisk constant 3 minutes till thickens coats spoon. Drop cream cheese cubes. Stir wooden spoon 2 minutes melts smooth. Add Parmesan, salt, pepper, nutmeg. Stir 1 minute blends.​
4. Fold chopped spinach into sauce using wooden spoon. Simmer low 5 minutes stir often till creamy thick clings leaves. Taste. Adjust salt. Serve hot bubbling.

Notes

• Squeeze spinach super dry or sauce thins watery.
• Whisk roux nonstop-lumps ruin cream.
• Low simmer prevents break. Full-fat half-and-half stays silky. Nutmeg tiny pinch max.