Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds fresh spinach (or 2 10-ounce packages frozen spinach, thawed and squeezed dry)
- 4 tablespoons unsalted butter, divided
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup grated Parmesan cheese
Instructions:
Prep the spinach:
- Fresh spinach: Wash thoroughly, remove thick stems, and roughly chop.
- Frozen spinach: Thaw completely, then squeeze out as much liquid as possible.
Melt butter:
- In a large skillet or pot, melt 2 tablespoons of butter over medium heat.
Sauté aromatics:
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Make the roux:
- Sprinkle the flour over the onions and garlic.
- Cook, stirring constantly, for about 1-2 minutes until the flour is lightly browned.
Whisk in the cream:
- Gradually whisk in the heavy cream (or half-and-half) until the mixture is smooth.
- Bring to a simmer, stirring occasionally, and cook until thickened, about 5 minutes.
Season:
- Add salt, pepper, and nutmeg.
- Taste and adjust seasonings as needed.
Cook the spinach:
- In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the spinach and cook, stirring occasionally, until wilted and heated through, about 3-5 minutes.
Combine:
- Add the wilted spinach to the cream sauce and stir until well combined.
Finish:
- Stir in the Parmesan cheese until melted. Serve immediately.
Tips:
- Fresh vs. frozen: Fresh spinach has a brighter flavor, but frozen is a convenient time-saver. Make sure to squeeze frozen spinach very well to avoid a watery sauce.
- Customization: Add a pinch of cayenne pepper for a touch of heat, or stir in a bit of cream cheese for extra richness.
- Make it ahead: You can prepare the cream sauce in advance and refrigerate. Reheat gently and stir in the cooked spinach just before serving.
Enjoy your delicious creamed spinach!
