Creamed Spinach Recipe – Immaculate Bites
Cream of Spinach Recipe – Leafy greens have never tasted so good! 💚 This recipe features tender spinach marinated in a creamy white sauce tossed with garlic, onions, creole seasoning, nutmeg and melted cheese. An easy holiday side dish for your favorite roast turkey, grilled steak, or grilled fish.
One thing I’ve noticed about side dishes is that the creamy ones are always a hit. are you too? This spinach cream is no exception. Hide green leafy vegetables from children with just the right amount of milk, cream, and cheese. And the whole gang is in in seconds! 🙌
It’s also very easy to toss together. Just whip up the white sauce, season, and add the spinach. Voila! In about 15 minutes you will have the perfect side for fish, meat or potatoes.
How to make the best creamed spinach?
There are a few things that really make this creamed spinach recipe shine. at first, creole seasoning. You’ve probably noticed that I add it to most of my recipes. That’s because it adds a unique flavor that saves simple dishes from boredom.
Secondly, Cheese! Fresh palms and gruyere make the white sauce creamy and flavorful. 😋 At the end, my secret ingredient, nutmeg. This spice truly balances the flavors and adds heavenly warmth.
- spinach – I usually use frozen spinach. Sauté until tender before adding to sauce.
- dairy products – Butter, milk, evaporated milk and cheese combine to create a silky smooth white sauce.
- spices – Worcestershire sauce, nutmeg, Creole seasoning (preferably homemade), minced garlic and diced onions give this dish depth of flavor.
How to make cream spinach
- for frozen spinach – Thaw the spinach and use a colander to drain excess water (squeeze out all) and set aside.
- for raw spinach ・Boil plenty of water in a pot and lightly salt it. Then add fresh spinach leaves and cook for about 1 minute or until tender. Drain excess water from spinach using a colander. Then rinse the spinach in cold water and let it cool. Finally, squeeze out excess water from the spinach and set aside.
make cream sauce
- Sauté spices – Melt the butter in a large cast-iron skillet over medium heat, then add the garlic, onions, and Creole seasoning. Stir constantly for about 2-3 minutes or until fragrant. Be careful not to burn the garlic.
- make a roux – Add the flour and whisk until completely mixed with the onion mixture. Then continue cooking for about 1 minute to remove the raw flour taste.
- addition milk – Slowly add evaporated milk, followed by regular milk.
- simmer – Reduce heat and gently simmer the sauce, stirring constantly, until the sauce begins to thicken, 3-5 minutes.
- add cheese – Then stir in the cheese until everything is melted, evenly mixed and smooth.
- add spinach, stir until soaked in white sauce. Finally, mix in the nutmeg and Worcestershire sauce.
- serve – Taste and adjust seasonings to your liking. Remove from stove and serve hot.
- Swap all-purpose flour for almond flour to make this recipe gluten-free. Do not use coconut flour as it is highly absorbent and can affect the texture of this dish.
- Choose your cheese. My favorite blend for this recipe is Parmesan and Gruyère, but you can use any melty cheese you like!
tips and tricks
- Do not dump the milk all at once over the sautéed onion and flour mixture. If you add it too quickly, the sauce may become clumpy.
- After the final taste test, check the creamed spinach consistency. If it’s too thick, add more milk or heavy cream until you reach the desired consistency. Then cook 1-2 minutes longer until the dish is thoroughly heated.
- Drain the spinach well and squeeze out any remaining water. If it’s still “juicy” when you add it to the pan, the cream sauce may melt.
- If the creamed spinach isn’t as thick as you’d like, boil it down until it’s thick enough.
This dish heats up well, so feel free to try it. a day or two beforeAllow to cool completely, then cover the surface with plastic wrap or parchment paper. This will prevent the skin from forming. Refrigerate and when you’re ready to serve, simply heat over low heat on the stove until it starts to bubble.
How to eat and store
Serve this creamed spinach recipe hot.Can store leftovers 3-5 days in refrigerator.
Can be gently reheated low heat on the stoveas above, or microwave 1-2 minutes.
Boiled spinach in cream To freeze Often Three monthsOf course, keep it in an airtight container and thaw in the refrigerator overnight before reheating and serving.
Frequently Asked Questions
Full disclosure, all cheeses and creams contain significant amounts of saturated fat and sodium, so you may not want to make this dish every night. I love making rich dishes like this. 😉
Not necessary if using frozen or fresh spinach. If you’re using grown spinach leaves, it’s a good idea to remove tough stems before cooking.
If you have a lot left over, make pasta! That’s right, just cook some of your favorite pasta, coat it with spinach cream, and make a spinach and white sauce pasta dish.
What is the compatibility with cream spinach?
Creamed spinach makes a great side dish for almost any protein.i love to offer it Smoked turkey spatchcock Also Fried southern catfish.
It also goes well with potato dishes.side by side fries and onions Also duchess potatoYou won’t be disappointed.
Try more great spinach recipes
- Spinach Pie Recipe (Spanakopita)
- Ndole (spinach and peanut soup)
- Spinach stuffed chicken breast
- spinach and artichoke dip
- mustard greens (You can also use spinach 😉)
- spinach quiche
Get ready to savor your new favorite holiday side dish! If you love creamed spinach like I do, you probably have a favorite creamed vegetable recipe. Let us know your best recipes, tips and tricks in the comments section below.
see how to make
This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and videos.
Leafy greens have never tasted so good! 💚 This recipe features tender spinach marinated in a creamy white sauce tossed with garlic, onions, creole seasoning, nutmeg and melted cheese. An easy holiday side dish for your favorite roast turkey, grilled steak, or grilled fish.
Preparation: 3 minutes
cooking: 12 minutes
total: 15 minutes
If using fresh spinach, boil plenty of water in a pot and sprinkle lightly with salt. Then add the spinach leaves and cook for about 1 minute or until tender. Cool in cold water. (Skip this step if using frozen spinach.)
Drain excess water from spinach using a colander. Squeeze excess water from spinach.
Melt the butter in a large frying pan over medium heat, add the garlic, onion, Creole seasoning. Stir 2-3 minutes or until fragrant. Be careful not to burn it.
Add the flour and whisk until completely combined with the onion mixture and cook for an additional minute to remove any raw flour taste.
Add the evaporated milk slowly (to avoid lumps) with constant stirring, followed by the milk.
Reduce heat to low and simmer gently, whisking constantly, until sauce thickens, 3 to 5 minutes.
Stir in the cheese and keep stirring until everything is melted and evenly mixed and smooth.
Add spinach and mix well. Then stir in the nutmeg and Worcestershire to taste. (Add more milk or cream, if desired, to achieve desired consistency). Cook 1 to 2 minutes more or until thoroughly heated.
Remove from stove and serve hot.
Tips and notes:
Replace the frozen spinach with 2 ½ pounds of fresh spinach, sauté in a little oil until tender, drain, and proceed with recipe.
- Almond flour can be substituted for all-purpose flour, but not coconut flour as it is highly absorbent and affects the texture of this dish.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 100g| | calorie: 232kcal (12%)| | carbohydrate: 16g (Five%)| | protein: 14g (28%)| | thick: 14g (twenty two%)| | saturated fat: 8g (50%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 3g| | Trans fat: 0.2g| | cholesterol: 40mg (13%)| | sodium: 473mg (twenty one%)| | potassium: 1175mg (34%)| | fiber: Fiveg (twenty one%)| | sugar: 3g (3%)| | Vitamin A: 18308IU (366%)| | Vitamin C: 55mg (67%)| | calcium: 455mg (46%)| | iron: 6mg (33%)