Creamed Spinach
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.
4 servings · Prep 5 min · Cook 15 min · Total 20 min
American · Side Dish
Ingredients
Open in recipe scaler →
1 lb fresh baby spinach
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic minced
0.5 medium yellow onion finely diced
0.75 cup heavy cream
2 oz cream cheese softened, cut into pieces
0.33 cup Parmesan cheese freshly grated
0.25 tsp freshly grated nutmeg
0.5 tsp kosher salt plus more
0.25 tsp black pepper freshly ground
Equipment
Stovetop
Grill
Skillet
Wooden Spoon
Measuring Cups
Knife
Pan
Tongs
Cutting Board
Grater
Colander
Instructions
- 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.
- 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.
- 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].
- 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.