The Best Creamed Spinach with Parmesan Recipe
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.
Servings: 4
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
Serving: 4g | Calories: 180kcal | Carbohydrates: 2g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 118mg | Potassium: 47mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg