About this recipe

Rich, velvety creamed spinach made with fresh baby spinach, a buttery garlic base, and a luscious heavy cream sauce finished with Parmesan. This classic steakhouse-style side comes together in under 20 minutes and pairs beautifully with roasted meats, grilled chicken, or a holiday spread.

Instructions

1. 1

   Heat the olive oil and butter in a large skillet over ^[medium heat]. Once the butter is melted and foamy, add the diced yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

2. 2

   Add the fresh baby spinach to the skillet in large handfuls, tossing with tongs after each addition. Cook for 2–3 minutes, stirring frequently, until all the baby spinach is wilted and any excess moisture has mostly evaporated. If the pan looks watery, increase the heat briefly and stir until the liquid cooks off.

3. 3

   Reduce the heat to ^[medium-low]. Pour in the heavy cream and add the cream cheese pieces. Stir continuously until the cream cheese is fully melted and the sauce is smooth, about 2–3 minutes.

4. 4

   Stir in the grated Parmesan cheese, nutmeg, salt, and black pepper. Let the sauce simmer gently for 2–3 minutes, stirring often, until it thickens enough to coat the back of a spoon. Taste and adjust seasoning as needed. Serve immediately.