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Creamed Spinach Recipe

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4.1 from 86 reviews

This classic creamed spinach recipe combines fresh baby spinach with a rich and creamy mixture of butter, shallots, garlic, and cream, enhanced by tangy Pecorino Romano cheese and bright lemon zest and juice for a wonderfully balanced side dish.

Ingredients

Vegetables and Aromatics

  • 16 ounces fresh baby spinach, chopped
  • 2 shallots, chopped (or half a yellow onion as a substitute)
  • 5 cloves garlic, smashed and minced
  • 2 teaspoons lemon zest (from 1 lemon)
  • 1/4 cup fresh lemon juice (from 1 lemon)

Dairy

  • 5 tablespoons butter
  • 1 and 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup Pecorino Romano cheese, shredded (Parmesan is an alternative)

Spices & Seasonings

  • 2 and 1/4 teaspoons kosher salt (or 1 and 1/2 teaspoons table salt)
  • 3/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg

Thickening Agent

  • 1/4 cup flour

Instructions

  1. Sauté Aromatics: In a large skillet or saucepan over medium heat, melt the butter. Add the chopped shallots and sauté until translucent and fragrant, about 3-4 minutes. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add Flour to Make Roux: Sprinkle the flour over the butter and aromatics. Stir continuously to form a roux, cooking it for about 2 minutes until it’s lightly golden but not browned, which will help thicken the sauce without a raw flour taste.
  3. Incorporate Milk and Cream: Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook and stir until the mixture thickens and comes to a gentle simmer, typically about 5-7 minutes.
  4. Season the Cream Sauce: Add kosher salt, black pepper, cayenne pepper, and nutmeg to the cream sauce. Stir well to evenly distribute the seasonings and deepen the flavor profile.
  5. Add Spinach: Fold the chopped fresh spinach into the thickened cream sauce. Let it cook for about 3-5 minutes, stirring occasionally, until the spinach wilts down and blends smoothly into the sauce.
  6. Finish with Cheese and Lemon: Remove the pan from heat and stir in the shredded Pecorino Romano cheese, lemon zest, and fresh lemon juice. Mix thoroughly to combine the creamy, cheesy, and citrus notes which brighten the overall dish.
  7. Serve Warm: Transfer the creamed spinach to a serving dish and enjoy immediately as a delicious side for meats or hearty entrees.

Notes

  • Use fresh baby spinach for the best texture and flavor; frozen spinach can be used if thawed and well-drained.
  • If substituting shallots with yellow onion, use half the amount as onion has a stronger flavor.
  • Adjust seasoning to taste, especially salt and lemon juice, to match your preference.
  • For a dairy-free version, substitute butter with vegan butter and milk/cream with plant-based alternatives, but this will alter the traditional flavor.
  • To save time, finely chop the spinach before cooking; larger leaves take longer to wilt.

Find it online: https://recipethrive.com/creamed-spinach-recipe/