Creamed spinach is a decadent and comforting side dish that complements a wide range of main courses. With its silky texture and savory depth, this dish is a standout addition to holiday spreads or special gatherings, where its rich flavors and creamy consistency shine.

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Ingredients and Preparation Essentials

The main ingredients in this recipe work in harmony to create a luscious, flavorful dish. Fresh spinach serves as the heart of this recipe, delivering a mild taste that pairs beautifully with creamy textures. Butter and shallots provide a savory base, while garlic infuses a gentle warmth. Heavy cream and whole milk offer richness, making each bite smooth and velvety. Parmigiano-Reggiano adds an optional, nutty finish, while freshly grated nutmeg brings a subtle, aromatic hint of spice.

Using fresh, curly spinach is ideal for this recipe as it holds up well during cooking, retaining its body and texture. Be sure to trim, wash, and thoroughly dry the leaves before adding them to the pan to prevent excess water. If fresh spinach is unavailable, baby spinach or even frozen spinach can work in a pinch, though frozen spinach may slightly alter the final texture and require more draining.

Step-by-Step Instructions for Perfect Creamed Spinach

Sautéing the Aromatics
Begin by melting the butter in a Dutch oven or heavy saucepan over medium-high heat. Add the finely minced shallots and garlic, stirring until they’re soft, aromatic, and slightly golden. This step creates a fragrant, flavorful base that enriches the spinach’s natural taste. Adjust the amount of garlic or shallots depending on your preference for a milder or more pronounced flavor.

Incorporating the Spinach in Batches
To ensure even cooking, add the spinach in batches, allowing each addition to wilt before adding more. This gradual incorporation helps the spinach cook down without overcrowding the pan, resulting in a tender and evenly cooked dish. Tongs or a rubber spatula can help turn the spinach as it wilts, making it easier to manage larger amounts.

Making the Creamy Sauce
Sprinkle flour over the wilted spinach, stirring until the flour is fully incorporated, creating a light roux that thickens the sauce. Slowly pour in the heavy cream and whole milk, stirring constantly to achieve a smooth, luxurious texture. Allow the mixture to simmer, then reduce the heat to low. Continue cooking, stirring occasionally, until the spinach is tender and the sauce reaches a rich, creamy consistency, approximately 1½ hours.

Optional Broiling for a Golden Top
For an extra layer of flavor and texture, preheat the broiler and transfer the creamed spinach to a baking dish. Sprinkle finely grated Parmigiano-Reggiano over the top and broil until the cheese forms a golden, bubbly crust. Watch carefully during broiling to prevent the cheese from over-browning or burning.

Recipe Tips

Achieving Perfect Creaminess:
Adjust the ratio of cream to milk for a thicker or lighter sauce, based on preference.

Enhancing the Flavor:
Add a dash of white pepper or a small pinch of cayenne to give the dish a subtle warmth.

Using Fresh Nutmeg:
Freshly grated nutmeg elevates the flavor profile with its warm, earthy notes. Add sparingly to avoid overpowering the dish.

Crème Fraîche Alternatives:
If you don’t have crème fraîche, sour cream or Greek yogurt can provide a similar tangy richness. Note that these substitutions may slightly alter the final flavor and texture.

What to Serve With This Recipe

Ideal Pairings
Creamed spinach is versatile and pairs beautifully with roasted or grilled meats. Serve it alongside a juicy steak, roasted chicken, or grilled salmon for a balanced, indulgent meal. Classic sides like mashed potatoes, roasted carrots, or a crusty baguette complete the dining experience.

Creative Serving Ideas for Special Occasions
For an elevated presentation, spoon the creamed spinach into individual ramekins, garnishing with a sprinkle of freshly chopped herbs. This dish also works well as a filling for savory pastries or as a topping for baked potatoes, adding a touch of elegance to any meal.

Frequently Asked Questions

Can I Use Frozen Spinach Instead of Fresh?
Thaw and drain frozen spinach thoroughly before using to avoid excess moisture. It can create a similar creamy consistency with slight textural differences.

How Do I Prevent Creamed Spinach from Becoming Watery?
Avoid excess moisture by cooking off any liquid released by the spinach and ensuring the sauce thickens properly with the flour.

What’s the Best Way to Reheat Leftover Creamed Spinach?
Gently reheat in the microwave or oven to maintain the creamy texture without causing separation.

Can I Make This Recipe Ahead of Time?
Prepare in advance and refrigerate, then reheat just before serving. This saves time and allows flavors to meld.

Can I Substitute the Cheese?
Gruyère or fontina are great alternatives to Parmigiano-Reggiano, adding different flavor nuances to the dish.

Customizing for Special Occasions

Festive Additions and Garnishes
Enhance this recipe for special occasions by adding ingredients like crispy pancetta, caramelized onions, or a drizzle of truffle oil for added luxury. A sprinkle of fresh herbs or a swirl of cream also adds an elegant touch, perfect for holiday tables or celebratory meals.

Creative Uses for Leftovers
Repurpose leftover creamed spinach by incorporating it into breakfast dishes like quiches, folding it into scrambled eggs, or using it as a spread on flatbreads for a delicious twist.

This classic creamed spinach recipe is a rich and adaptable side dish, perfect for both casual dinners and festive gatherings. Its creamy texture and savory flavor make it a favorite for many, and with a few simple steps, it can become a go-to addition to any meal.

Ingredients

3 tablespoons unsalted butter
2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
2 medium shallots, finely minced (about 1/2 cup)
2 pounds curly spinach, trimmed, washed, and drained
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup store-bought or homemade crème fraîche
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional)

Instructions

In a large Dutch oven or heavy-bottomed saucepan, melt the butter over medium-high heat. Add the minced shallots and garlic, stirring frequently until softened and aromatic, roughly 2 minutes.

Add the spinach in batches, incorporating each addition fully before adding more. Use tongs or a rubber spatula to fold and wilt the spinach until it’s all incorporated.

Sprinkle the flour over the wilted spinach, stirring continuously until no dry flour remains visible. Slowly pour in the heavy cream and milk, stirring gently to combine. Bring the mixture to a simmer, then reduce the heat to the lowest setting. Continue cooking, stirring occasionally, until the spinach is completely tender and the sauce has thickened to a creamy consistency, about 1 1/2 hours.

Season the spinach with freshly grated nutmeg and stir in the crème fraîche. Adjust the taste with salt and black pepper as needed, then remove the pot from the heat.

If desired, preheat the broiler to high. Transfer the creamed spinach to a 1-quart baking dish and sprinkle the grated Parmigiano-Reggiano evenly over the top. Broil the dish until the cheese forms a bubbly, golden-brown crust, approximately 2 minutes. Serve warm and enjoy the rich, creamy flavors.