I’ve always believed that spinach was just a leafy green, content in its role as a salad sidekick or smoothie filler. But creamed spinach? That’s a revelation! It’s like the spinach is dressing up for a fancy dinner party, rich and velvety, perfect for any occasion—whether it’s a cozy night in with a rerun of “Friends” or a holiday feast where Aunt Linda always brings that questionable Jell-O mold.
Steps
- Boil a large pot of salted water and cook the spinach for 30 seconds. Drain it and immediately transfer to a bowl of ice water. Once cooled, drain again and squeeze out as much excess water as possible.
- Melt butter in a large skillet over medium heat. Add the finely chopped onion and cook until soft, which should take about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour milk, heavy cream, and cream cheese into the skillet. Simmer the mixture until the cream cheese has fully melted, then season with salt, pepper, and a pinch of cayenne pepper.
- Add the drained spinach back to the skillet and stir in the freshly grated Parmesan. Mix everything together until well combined, adjusting seasoning with more salt and pepper if needed.
Ingredients
- 20 oz. baby spinach
- 2 tablespoons butter
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup heavy cream
- 4 oz. cream cheese
- Kosher salt
- Freshly ground black pepper
- Pinch of cayenne pepper
- 1/4 cup freshly grated Parmesan cheese
FAQ
- Can I use frozen spinach instead of fresh for creamed spinach?
- Yes, frozen spinach is a great alternative to fresh spinach. Simply cook it in the microwave for 4-5 minutes or until just thawed, and then transfer it to a colander lined with cheesecloth or a clean dish towel to squeeze out as much water as possible.
- What dairy products are essential for achieving the creamy texture in creamed spinach?
- The creamy texture in creamed spinach is achieved by using a combination of milk, heavy cream, and cream cheese. Some recipes may omit milk, but it helps to lighten the sauce so it’s not too thick.
- How should I store leftover creamed spinach?
- Store any leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Alternatively, it can be frozen for up to 3 months, though the texture of the cream may change slightly after freezing.
- What is the best way to reheat creamed spinach to maintain its texture?
- When reheating creamed spinach, it’s important to avoid high heat, as this can cause the cream to separate. Thaw frozen spinach overnight in the refrigerator, and reheat it gently in a saucepan over low heat until warmed through. For smaller portions, microwaving in increments can be effective.
- Is it necessary to blanch spinach before making creamed spinach?
- Blanching the spinach is not always required in recipes, but it is recommended in this one. It helps remove excess moisture and preserve the color, taste, and texture of the spinach, resulting in a less watery dish.
Tips
- Use More Spinach Than You Think: Spinach significantly reduces in size when cooked, so be sure to use more than you anticipate to ensure a substantial amount in your final dish.
- Blanch the Spinach: Briefly boiling the spinach and then plunging it into ice water helps preserve its vibrant color and improves its texture, while also allowing you to remove excess moisture.
- Gently Reheat Leftovers: If you have leftovers, reheat them slowly over low heat to prevent the cream from splitting. This method maintains the dish’s creamy consistency.
- Opt for Freshly Grated Parmesan: For the best flavor, use freshly grated Parmesan cheese rather than pre-grated, which can enhance the dish’s final taste and texture.
Equipment
- Cheesecloth or clean dish towel (for squeezing excess water from the spinach)
- Large pot (for boiling water and cooking spinach)
- Skillet (for cooking the creamy mixture and combining ingredients)
