Creamed Spinach with Parmesan
on Dec 19, 2024
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Rich and decadent, this Creamed Spinach with Parmesan is the perfect cozy side dish to put together for a special occasion or for a cozy weeknight dinner. Fresh spinach is cooked with aromatics in a simple mix of cream and spices and is ready in around 20 minutes.
If you’re looking for more spinach recipes, try our Creamy Spinach and Artichoke Pasta or Spinach Artichoke Dip.
Why You’ll Love This Recipe
With just a few minutes of prep time, this rich and creamy spinach dish is guaranteed to be a hit every time you make it.
- Comforting: The cheesy base and the savory flavors make this dish stand out. It’s beyond comforting!
- Versatile: Whether you’re looking for a side dish for a holiday dinner you’re hosting or a simple side for a weeknight dinner with family or friends, this recipe is perfect- it is that versatile!
- Easy: No complicated or fancy kitchen equipment is needed! All you’ll need is a few pantry staples and 20 minutes of your time to make this easy peasy side!
- Prep ahead: You can easily make this from start to finish, save in the fridge and warm up when ready to serve.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Spinach: We used fresh baby spinach here. You could use frozen spinach too and it will work just as well. We’ve mentioned some tips below on how to use frozen spinach.
- Aromatics: To add that beautiful savory, umami flavor to the sauce, we used shallots and garlic. They are then infused with nutmeg and cream. You can use onions here instead of shallots if you prefer.
- Sauce: For the base of the sauce, we used unsalted butter, heavy cream, and lots of grated Parmesan cheese.
- Seasonings: We kept the seasonings simple with kosher salt, freshly ground black pepper, and nutmeg.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- You can use frozen chopped spinach too! Just thaw it first in the fridge a couple of days ahead, or at room temperature on the day you’re planning to make it, and squeeze out any excess moisture like you would with the wilted steamed fresh spinach.
- Make it spicy: To add a slight kick of heat to the dish, add some red pepper flakes into the mix.
- Leftovers: If you have some leftover creamed spinach, transfer it to an airtight container and refrigerate it for up to 3 days.
- Prep ahead and Reheating: You can reheat the creamed spinach in a pan over low-medium heat. You can also use your microwave to reheat it- just make sure you pause and stir at every 20-30-second interval.
How to Make Creamed Spinach with Parmesan
Step 1: Steam your spinach, and strain out all the moisture with a kitchen towel or paper towel. Roughly chop and set aside.
Step 2: Sweat out shallots and garlic with salt and pepper. Add in heavy cream and nutmeg. Warm and melt in your parmesan.
Step 3: Add in your spinach, and toss until evenly coated. Season to taste with salt and pepper.
Step 4: You can serve it as is, or store covered in the fridge, rewarming it on the stovetop when ready to serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some pairing ideas for this creamed spinach with parmesan? Here are a few good ones to choose from.
- With a main: Team up the spinach with a hearty steak main like our Red Wine Braised Short Ribs or Steak Frites Recipe. Chicken dishes like Paprika and Mustard Spatchcock Chicken and One Pan Chicken and Potatoes are also great options.
- With other sides: Got the main sorted? Pair the creamed spinach with side dishes like Paprika Roasted Baby Potatoes, Creme Fraiche Mashed Potatoes, or Radicchio Salad with Chives and Hazelnuts.
- If you’re looking for a holiday dinner, pair the creamed spinach with Prime Rib with Au Jus and Horseradish Cream Sauce for the ultimate feast.
Creamed Spinach with Parmesan FAQs
Parmesan cheese is the hero ingredient here, but you can use pecorino romano as an optional substitute. You can use smoky Gouda or smoked Provolone to lend the creamed spinach a smoky flavor.
Blanching is an important step, you wouldn’t want to skip it. It helps partially cook the spinach and also ensures that it retains that vibrant green color. It takes just a few extra minutes and is totally worth it!
Not draining the liquid after blanching the spinach can make your creamed spinach runny. If that’s the case, let the dish simmer for a few minutes over low heat to thicken it up.
Blanching the spinach first will bring out the bitterness of the spinach, and also add some brightness. If it’s still too bitter, you can adjust it with a splash of lemon juice or vinegar at the end of cooking.
More Side Dish Recipes
If you do make this Creamed Spinach with Parmesan recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Creamed Spinach with Parmesan
Equipment
Ingredients
- 20 ounces of fresh baby spinach
- 2 tablespoons unsalted butter
- 2 large shallots, finely chopped
- 2 large garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- Small pinch of freshly grated nutmeg
- 1/4 cup grated Parmesan cheese
Instructions
- Fill a large, deep pot with water and bring to a boil. Once boiling, add your spinach to steam, about 2 to 3 minutes, you want your spinach to wilt and turn a nice vibrant green.
- Strain your spinach and transfer it to a clean kitchen towel, or paper towel, and squeeze out all moisture the best you can. Keep your large pot on the stovetop. Roughly chop the spinach and set aside.
- In the same pot that you wilted the spinach, bring the heat to medium and melt the butter until glistening, for about 30 seconds. Add the shallots and garlic, seasoning with salt and pepper. Give everything a stir, and allow the salt and pepper to bloom, for 1 to 2 minutes. You don’t want any color on your shallots or garlic, just until fragrant and softened a tad.
- Bring the heat to medium-low, and add in your heavy cream and a pinch of nutmeg. Allow the cream to warm for another 1 to 2 minutes. Then add in your parmesan cheese to melt, and also to help thicken up the cream sauce.
- Add in your spinach, and toss until evenly coated. Season to taste with salt and pepper. You can serve it as is, or store covered in the fridge, rewarming it on the stovetop when ready to serve.
Notes
- You can use frozen chopped spinach too! Just thaw it first in the fridge a couple of days ahead, or at room temperature on the day you’re planning to make it, and squeeze out any excess moisture like you would with the wilted steamed fresh spinach.
- Make it spicy: To add a slight kick of heat to the dish, add some red pepper flakes into the mix.
- Leftovers: If you have some leftover creamed spinach, transfer it to an airtight container and refrigerate it for up to 3 days.
- Prep ahead and Reheating: You can reheat the creamed spinach in a pan over low-medium heat. You can also use your microwave to reheat it- just make sure you pause and stir at every 20-30-second interval.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A very easy side for any occasion, especially for the holidays coming up! Blanched spinach is tossed with infused cream to create the perfect creamed spinach! I hope you enjoy!