Easy Creamed Spinach

The only creamed spinach recipe you will ever need! So creamy, so cheesy and so good. A must for your holiday needs!

Creamed spinach is a classic steakhouse side, but it’s also a Thanksgiving staple along with the rest of your holiday spread. It’s rich, it’s creamy, it’s cheesy, and it’s so so good. And you can get in your serving of veggies too.

With fresh spinach (baby spinach or frozen spinach can be used here as well), shallot, garlic, heavy cream, some good quality Parmesan, and nutmeg, you will have the BEST creamed spinach there ever was.

And you can make this entirely ahead of time, perfect for those busy holiday get-togethers.

TOOLS FOR THIS RECIPE

• Dutch oven

DO I HAVE TO WASH THE SPINACH?

Yes! When using fresh flat-leaf (mature) spinach, it is best to wash the spinach leaves thoroughly as some bunches can be pretty sandy and gritty.

FRESH OR FROZEN SPINACH?

It really just depends on personal preference. I prefer fresh, but frozen spinach (thawed and squeezed dry) can also be used. Frozen spinach makes more of a puree-type consistency.

CAN I MAKE THIS AHEAD OF TIME?

Creamed spinach is not only super easy to make but it can also be made 1-2 days in advance, stored in the fridge in an air-tight container, and can be reheated over low heat until warmed through.

Easy Creamed Spinach

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

The only creamed spinach recipe you will ever need! So creamy, so cheesy and so good. A must for your holiday needs!

4.9 stars (11 ratings)

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Ingredients

• 2 tablespoons unsalted butter
• 1 large shallot, diced
• 3 cloves garlic, minced
• 1 ½ tablespoons all-purpose flour
• 2 cups heavy cream
• 1 ½ cups freshly grated Parmesan
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon zest
• ¼ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 4 bunches flat-leaf spinach, about 2 lb, trimmed, cleaned and coarsely chopped

Instructions

• Melt butter in a Dutch oven over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 7-8 minutes.
• Stir in Parmesan, Dijon, lemon zest and nutmeg; season with salt and pepper, to taste.
• Working in batches, stir in spinach until wilted, about 5-8 minutes.
• Serve immediately.

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