Description
This classic Creamed Spinach recipe features fresh spinach steamed to perfection and combined with a rich, creamy sauce made from butter, onions, milk, cream, and Parmesan cheese. Perfect as a comforting side dish, it delivers a luscious, velvety texture with a subtle cheesy flavor that complements any main course.
Ingredients
Scale
Spinach
- 4 packages (10 ounces each) fresh spinach, trimmed
Sauce
- 2 tablespoons butter
- 2 medium onions, finely chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
Instructions
- Steam the spinach: In a Dutch oven, place a steamer basket over 1 inch of water. Bring the water to a boil. Place a fourth of the spinach in the basket, cover, and steam for 3-4 minutes or until wilted. Transfer the spinach to a colander to drain. Repeat with the remaining spinach in batches.
- Prepare the spinach: When the spinach is cool enough to handle, squeeze out the excess water thoroughly, then coarsely chop the spinach and set aside.
- Make the sauce: In a clean Dutch oven, melt the butter over medium-high heat. Add the finely chopped onions and cook, stirring occasionally, until tender and translucent.
- Thicken the sauce: Stir in the flour, salt, and white pepper until well blended. Gradually whisk in the whole milk and heavy cream. Bring the mixture to a boil while stirring constantly, and cook for 1-2 minutes until the sauce thickens.
- Combine and heat through: Stir the grated Parmesan cheese and chopped spinach into the sauce. Cook until heated through and creamy. Adjust seasoning if needed, then serve warm.
Notes
- Be sure to squeeze out as much water from the spinach as possible to prevent the sauce from becoming watery.
- For a lighter version, you can use low-fat milk and reduce or omit the heavy cream.
- Parmesan cheese adds a nice depth of flavor; feel free to substitute with Pecorino Romano for a sharper taste.
- This dish pairs wonderfully with steak, chicken, or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1/12 of recipe (approx. 1 cup)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
