For a creamy, flavorful side dish, this creamed spinach recipe is a perfect choice. Made with fresh spinach or frozen spinach, it features a rich, velvety sauce of heavy cream, cream cheese, and parmesan cheese, complemented by the aromatic flavors of onion and garlic. Whether served as a side to meats like roast chicken, steak, or salmon, or enjoyed with pasta or rice, this dish is sure to be a hit. Nutmeg adds a subtle warmth to the creamy sauce, while salt and pepper balance the flavors.

Ingredients:

1 pound frozen chopped spinach or 2 pounds fresh spinach (see notes)
2 tablespoons butter
1/2 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup heavy cream
4 ounces cream cheese (1/2 block Philadelphia), softened
1 cup freshly grated parmesan cheese
Pinch of nutmeg
Salt and pepper, to taste

Instructions:

Prepare the Spinach:
- For frozen spinach: Thaw completely, then squeeze out as much water as possible.
- For fresh spinach: Boil a pot of water and blanch the spinach for 1 minute. Drain and rinse under cold water to stop cooking. Squeeze out excess water and chop if desired.
Cook the Base:
- In a pot over medium heat, melt the butter and sauté the onion until lightly golden (about 5-7 minutes).
Create the Sauce:
- Lower the heat to medium-low. Stir in the garlic and cook for 30 seconds until fragrant. Add the heavy cream, cream cheese, parmesan cheese, and nutmeg. Stir continuously to combine, breaking up the cream cheese as it melts. The mixture will thicken as it cooks.
Combine the Spinach and Sauce:
- Add the spinach to the pot and stir well to coat in the sauce. Cook for a few minutes to heat through. Adjust the sauce consistency by adding a splash of cream if it’s too thick or cooking a bit longer if it’s too runny.
Season and Serve:
- Taste and season generously with salt and pepper. Serve immediately.

Why You’ll Love This Recipe

Rich Flavor: Combines the creaminess of cheese and cream with the earthy spinach.
Versatile Side Dish: Complements any meal, from grilled meats to pasta.
Quick to Prepare: Ready in under 30 minutes, making it perfect for weeknights or holidays.

Tips

Squeezing Spinach: Removing water ensures a thick and creamy texture.
Onion Texture: Finely chop onions for a smoother sauce or leave larger chunks for added texture.
Adjusting Consistency: Add extra cream for a looser sauce or simmer longer to thicken.

Variations and Substitutions

Cheese Options: Substitute parmesan with Gruyère, asiago, or a sharp cheddar for a different flavor profile.
Low-Calorie Version: Replace heavy cream with half-and-half or a plant-based alternative.
Additional Flavor: Add a pinch of chili flakes for a spicy kick or a teaspoon of Dijon mustard for tang.

FAQs

Can I use fresh spinach instead of frozen?
Yes, blanch fresh spinach and remove excess water before adding to the sauce.

What if the sauce is too thick?
Add a splash of milk or cream to loosen it.

How do I reheat leftovers?
Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of cream to refresh the texture if needed.

Serving Suggestions

Pair with roasted chicken, steak, or baked salmon for a complete meal.
Serve alongside mashed potatoes or rice pilaf for a comforting plate.
Use as a filling for stuffed mushrooms, puff pastry, or lasagna for a gourmet twist.

This classic creamed spinach recipe is a surefire crowd-pleaser and a staple for any home cook. Perfect for both special occasions and everyday meals, it’s a dish that’s as elegant as it is delicious!