Description
Silky, garlicky creamed spinach made with fresh spinach, a buttery cream sauce, and a hint of nutmeg. Rich and comforting, this classic side is ready in about 25 minutes and pairs beautifully with steak, chicken, or fish.
Ingredients
Scale
- 2 pounds fresh spinach, washed and stems trimmed
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely diced (about 1/2 cup)
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and blanch the spinach for 1 to 2 minutes until wilted. Drain the spinach in a colander and immediately rinse with cold water to stop cooking. Squeeze out as much water as possible using your hands or a clean kitchen towel, then roughly chop and set aside.
- In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the diced onion and sauté until translucent, about 4 to 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- In a saucepan over medium-low heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring constantly to avoid browning.
- Slowly whisk in the milk and cream to the roux, a little at a time, until completely smooth. Continue to whisk and warm the mixture until it thickens to a creamy sauce, about 4 to 6 minutes. Do not let it boil vigorously.
- Season the cream sauce with nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
- Fold the drained, chopped spinach into the cream sauce, stirring gently until every leaf is coated and heated through, about 2 to 3 minutes. If the sauce is too thick, loosen with a splash of milk.
- Transfer to a serving bowl and serve hot. Garnish with a light grate of nutmeg or chopped parsley if desired.
Notes
- Always squeeze excess water from blanched spinach to prevent a watery sauce.
- Warm the cream slowly and whisk constantly to keep the sauce silky and prevent curdling.
- Frozen spinach can be used in a pinch, thawed and very well drained.
- To revive leftovers, reheat gently on the stove with a splash of milk or cream to restore creaminess.
Nutrition
- Serving Size: about 3/4 cup (1 of 6 servings)
- Calories: 220
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: creamed spinach, creamy spinach, spinach side dish, holiday side, steakhouse side, easy vegetable side