- Food: Creamed Spinach
- Writer: Lizzie Green
- Content-Type: Food Blog
Creamed spinach can be done well or badly, and this creamed spinach recipe is perfect.
Cream cheese, rather than heavy cream, provides creaminess, as well as a delicious tanginess. This recipe takes about twenty minutes to prepare because fresh baby spinach cooks down in a matter of minutes without the need for cutting.
The emerald tint of freshly cooked spinach will liven up otherwise drab platters. Creamed spinach will never be the prettiest meal item on your Thanksgiving table. I believe that the more greens, the better.
We didn’t have creamed spinach at our Thanksgiving dinners when I was a kid. When I was looking for vegetarian options on steakhouse menus, I came across it. “Creamed spinach” doesn’t exactly scream “delicious,” does it?
I wasn’t sold on the idea until I discovered how similar it is to spinach dip in a side dish shape. In that moment, creamed spinach had my undivided focus.
I’m sharing this recipe after some trial and error because I believe it’s deserving of your attention as well. It’s delectable, creamy, soothing, and simply lovely!
The Best Creamed Spinach Recipe
The ultimate product of creamed spinach is more than the sum of its parts, despite the fact that it’s made with simple ingredients. It’s rich and creamy without being overpowering. Here’s why this recipe works so well (for the entire recipe, scroll down):
- To begin, sauté a mellow yellow onion in butter with a few seasonings—salt, pepper, and a pinch of cayenne, if desired. This stage has a wonderful aroma and provides the foundation for the dish’s flavor.
- Then, in handfuls, add fresh baby spinach, stirring after each addition. In some cases, I’ll recommend using frozen spinach, but in this situation, fresh spinach is superior in flavor and texture.
- Add the garlic once the spinach has wilted. We’re going to add the garlic afterward so it doesn’t burn, and we’ll only cook it until it’s fragrant. Please use fresh garlic, not store-bought minced garlic, as always.
- Finally, mix in the cream cheese until it’s creamy and melted, then add the Parmesan. Season to taste with salt and pepper until the flavors are vibrant. You’ve completed the task!
|Time to Prepare: 10 minutes
15 minutes to Cook
Time spent: 25 minutes
Serving: 6 servings
Fresh baby spinach and cream cheese are used in this creamed spinach recipe. It’s rich and creamy without being overpowering. This recipe serves 4 to 6 people as a side dish.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- ½ teaspoon fine salt
- Freshly ground black pepper
- Tiny pinch of cayenne pepper (optional, for subtle heat)
- 16 ounces of baby spinach
- 4 cloves garlic, pressed or minced
- 4 ounces cream cheese, cut into 1-inch chunks
- ¼ cup freshly grated Parmesan cheese
- Melt the butter in a medium Dutch oven over medium heat. Add the onion, salt, pepper, and cayenne pepper, if desired. Cook for about 5 minutes, or until the onion is tender.
- Large handfuls of spinach should be added at a time, stirring after each addition. Cook for 3 to 5 minutes, or until all of the spinach has wilted.
- Cook for another minute, or until garlic is aromatic.
- Toss in the cream cheese and stir to combine. Cook, stirring constantly until the cream cheese has completely melted and the mixture has reached a creamy consistency. Stir in the Parmesan cheese until everything is well combined.
- Turn off the heat in the pot. Taste and season with more salt and pepper if desired. Warm the dish before serving.