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easy creamed spinach recipe

Easy Creamed Spinach Recipe

Creamed spinach is one of those side dishes that instantly feels comforting. I grew up having it mostly at steakhouses — served next to a juicy ribeye or roast chicken.
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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 pounds fresh spinach or 3 boxes frozen spinach, thawed and drained
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced or 2 shallots
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg optional but adds warmth
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup Parmesan cheese, grated
  • 4 oz cream cheese optional for extra richness

Method
 

  1. If you’re using fresh spinach, place it in a large pot with a splash of water and cook over medium heat until just wilted.
  2. Drain and press out as much liquid as possible, then chop roughly. If you’re using frozen spinach, thaw it completely and squeeze out the excess water with your hands or a kitchen towel.
Sauté the Aromatics
  1. In a large skillet, melt the butter with the olive oil. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Make the Cream Sauce
  1. Pour in the cream and milk, then add the salt, pepper, and nutmeg. Let the mixture simmer gently for 3–4 minutes, stirring often, until it thickens slightly. Stir in the Parmesan cheese (and cream cheese, if using) until melted and smooth.
Stir in the Spinach
  1. Add the chopped spinach to the skillet and stir until everything is coated in the creamy sauce. Let it cook for another 2–3 minutes to heat through and bring the flavors together.
Optional Tofu Twist
  1. For a lighter version, stir in blended silken tofu instead of (or in addition to) the cream. It adds body and creaminess without the extra heaviness. Taste and adjust seasonings as needed.