Classic Creamed Spinach is the best way to eat your greens! It features fresh (or frozen) spinach, cooked until tender, in a creamy, garlic and Parmesan sauce.
Course Side Dish
Cuisine American
Keyword Creamed Spinach
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Calories 166kcal
Author Michelle
Ingredients
1tablespoonolive oil
2poundsbaby spinach
2tablespoonsbutter
4garlic clovesminced
1small shallotfinely chopped (optional but recommended)
1cupheavy cream
¼teaspoonground nutmeg
½cupfreshly grated parmesanor more to taste
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet with a lid over medium heat.
Add spinach, cover, and let cook down until wilted.
Drain liquid from spinach and transfer drained spinach to a paper towel, or clean kitchen towel, lined plate. Set aside.
In the same skillet, melt butter over medium heat.
Add garlic and shallots and sauté until fragrant, about 2 minutes.
Stir in spinach, cream, and nutmeg. Allow to heat to steaming, but not boiling.
Stir in parmesan until melted and creamy.
Serve immediately.
Video
Notes
Parmesan: The jarred parmesan will not work for this. Use freshly grated or the shredded kind you can find in the refrigerated cheese section of the grocery store.
Shallots: You can use half of a sweet onion instead.
Spinach: 2 pounds looks like A LOT of spinach, but believe me it cooks down a ton. If you can't add it all at once, just keep adding it in batches while it cooks down.
Storage: Store leftovers covered in the refrigerator for up to 2 days.