Creamed Spinach

This easy creamed spinach can be made ahead and reheated—perfect for holidays and weeknight dinners alike.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings servings

Calories 250 kcal

Equipment

large skillet

Ingredients

3 tablespoons unsalted butter
0.5 cup finely chopped shallots from 1 to 2 shallots
2 cloves garlic finely chopped
1 pint heavy cream 2 cups
0.5 teaspoon salt
0.25 teaspoon freshly ground black pepper
a pinch freshly grated nutmeg or use ground nutmeg
0.5 cup finely shredded Parmigiano-Reggiano
2 pounds frozen cut leaf spinach thawed and squeezed very dry

Instructions

Melt the butter in a large skillet over medium-low heat.
Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes.
Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil.
Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes.
Add the cheese and stir until melted.
Add the spinach and stir until evenly combined with the cream sauce.
Taste and adjust seasoning if necessary.
(If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.)
Serve warm.

Notes

This recipe can be made ahead and reheated for convenience.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Keyword Creamed Spinach, easy spinach, holiday side dishes, spinach recipes, vegetable side dish, weeknight dinners