Description
This classic creamed spinach recipe uses frozen spinach and heavy cream to create a rich, creamy side dish that can be made ahead and easily reheated. Perfectly seasoned with shallots, garlic, nutmeg, and Parmesan for depth of flavor, this comforting dish suits a variety of meals and occasions.
Ingredients
Ingredients
- 3 tablespoons unsalted butter
- ½ cup finely chopped shallots (from 1 to 2 shallots)
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg or ground nutmeg
- ½ cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry
Instructions
- Melt Butter and Sauté Aromatics: Melt the butter in a large skillet over medium-low heat. Add the finely chopped shallots and cook, stirring frequently, until they are soft and translucent, about 4 minutes.
- Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute, stirring constantly, making sure not to brown the garlic.
- Add Cream and Seasoning: Pour in the heavy cream and add salt, black pepper, and a pinch of nutmeg. Bring the mixture to a gentle boil over medium heat.
- Reduce and Thicken: Cook the cream mixture uncovered, stirring occasionally until it thickens enough to coat the back of a wooden spoon, approximately 10 minutes.
- Incorporate Cheese: Stir in the shredded Parmigiano-Reggiano until fully melted and combined into the cream.
- Add Spinach: Add the well-drained thawed spinach to the skillet and stir until it is evenly coated and combined with the creamy sauce. If there is excess liquid, cook over medium-low heat until the liquid evaporates.
- Adjust and Serve: Taste and adjust seasoning as necessary. Serve the creamed spinach warm.
Notes
- Use frozen cut leaf spinach rather than chopped spinach for better texture. If cut leaf is unavailable, use frozen whole leaf spinach.
- If using 10-ounce frozen spinach boxes instead of 1-pound bags, use three 10-ounce boxes to get the right amount.
- To substitute fresh spinach, steam and drain about 2 pounds of baby spinach leaves, chop roughly, and measure 2 packed cups.
- This dish can be prepared a day ahead and refrigerated. Reheat uncovered in the microwave, stirring every 30 seconds until hot. Add a splash of cream when reheating to restore creaminess if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
