Description
This creamed spinach recipe is a rich and creamy side dish made with fresh baby spinach, sautéed onions, garlic, and a flavorful blend of cream cheese, Parmesan, and nutmeg.
Ingredients
- 2 pounds fresh baby spinach
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese, cut into pieces
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spinach and cook for about 30 seconds, just until wilted. Drain in a colander and rinse under cold water to stop the cooking. Squeeze out as much water as possible, then coarsely chop and set aside.
- In a large sauté pan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and cook for 1 minute more.
- Lower the heat to medium-low. Add the cream cheese and stir until melted and smooth. Stir in the heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Simmer gently until the mixture is smooth and slightly thickened, about 2–3 minutes.
- Fold in the chopped spinach and cook, stirring, until heated through, about 2 minutes. Adjust seasoning if needed and serve hot.
Notes
- Make sure to squeeze the spinach well to avoid a watery dish.
- You can prepare the spinach ahead of time and refrigerate it until ready to use.
- For extra richness, add a bit more Parmesan or a splash of milk if it gets too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
