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Note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over medium-low heat, thinning with additional milk or water if desired.
- 2 1/2 pounds baby spinach
- Salt, for cooking spinach
- 2 cups whole milk
- 1 small onion, chopped finely
- 1/2 stick unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Cook the spinach in 2 batches in 1 inch of well-salted boiling water in an 8-quart pot, stirring constantly, until wilted and tender, 1-2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Heat the milk in a small saucepan over medium heat, stirring, until warm. Meanwhile, cook the onion in the butter in a 3-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 4 minutes. Whisk in the flour and cook the roux, whisking, 3 minutes. Add the warmed milk in a fast stream, whisking to prevent lumps, then simmer, whisking, 3-4 minutes (mixture will be thick). Stir in the nutmeg, spinach, ¼ teaspoon of salt, and ¼ teaspoon of pepper, or to taste. Cook, stirring, until hot.
Calories Per Serving135
Folate equivalent (total)288µg72%
- 3 lb baby spinach
- 1 1/4 cups whole milk
- 1 cup heavy cream
- 1 small onion, finely chopped
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon freshly grated nutmeg
- Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
- Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
CREAMED SPINACH INGREDIENTS
■ SPINACH: Fresh baby spinach is the optimal choice in this recipe. TIP: However, if using frozen spinach to make creamed spinach, be sure to defrost it in the microwave or on the stovetop in a separate pan and then wring out excess liquid before adding it to the skillet.
■ BUTTER: Creamed spinach needs butter. Using a good quality butter to make this vegetable dish makes all the difference and you’ll taste it, too.
■ CREAM: Heavy whipping cream is my choice of cream to making an ultra rich and thickened cream sauce. Skip using half & half or whole milk.
■ CHEESE: Freshly grated mozzarella cheese or freshly grated parmesan cheese are my top choices. If using parmesan cheese, reduce the amount of salt since this cheese packs plenty of it. Other cheeses that taste wonderful include gruyere cheese, and brie cheese.
■ SEASONING: You’ll love the addition of minced garlic, salt, pepper, and red pepper flakes in this dish.
How To Make Creamed Spinach
Melt the butter in a large skillet over medium-low heat and then add the shallots.
Cook the shallots, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Add the heavy cream, salt, pepper, and nutmeg
Bring to a gentle boil.
Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes.
Add the spinach to the sauce.
Stir until evenly combined with the cream sauce.
Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
- 3 tablespoons unsalted butter
- 2 medium shallots, finely minced (about 1/2 cup)
- 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
- 2 pounds curly spinach, trimmed, washed, and drained
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup store-bought or homemade crème fraîche
- Kosher salt and freshly ground black pepper
- 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup optional)
Creamed Spinach Pasta Bake:
One of my favorite things to do with the leftovers if there are any is toss some cooked pasta in with it, add a bit of mozzarella and cream cheese for an easy spinach pasta bake. I usually just cook on 350 degrees for 15 to 20 minutes, no recipe here, it is usually just whatever is left over.
In the case of this specific dinner we had, I actually added pasta back into my cast iron skillet I made the spinach in and baked it off with pasta with the leftover grape tomatoes too. It was a HUGE hit in our house. I love when leftovers can actually morph into something new and not feel like a leftover.
Looking for more side dishes?
Tools Used in the making of this Morton’s Steakhouse Creamed Spinach Recipe:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Strainer: These hang next to the sink because I use them so much. No rusting and inexpensive!
Easy Creamed Spinach
Yield: 6 servings
prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY PEASY! 10000x better than store-bought!
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 3 cloves garlic, minced
- Pinch of nutmeg
- 1/4 cup all purpose flour
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup shredded Gruyere cheese
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- Melt butter in a large skillet over medium heat. Add shallot, garlic and nutmeg. Cook, stirring frequently, until shallots have become translucent, about 2-3 minutes.
- Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in heavy cream and milk. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes.
- Stir in cheeses until melted, about 1-2 minutes season with salt and pepper, to taste.
- Stir in spinach until well combined, about 1 minute.
- Serve immediately.
Did you Make This Recipe?
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Nutmeg is a classic spice for spinach. Despite its name — and its warm, nutty flavor — the spice doesn’t come from a nut at all, but rather a seed.
2 10-ounce packages frozen spinach
3 tablespoons all-purpose flour
Dash freshly grated nutmeg
Bring a large pot of water to a boil. Cook the spinach according to the directions on the package. Drain the spinach once it is fully cooked and let it cool. When it is cool enough to handle, squeeze all of the water out of the spinach.
Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously with a wooden spoon for 2-3 minutes, until the texture is smooth and the aroma is a bit nutty.
Add the half and half and cook until the sauce begins to thicken, 2-3 minutes, stirring often. Season with salt and white pepper. Mix in the spinach and nutmeg. Cook 2-4 minutes until the mixture has thickened, stirring often, before serving.
The ingredients here are pretty basic! You might feel a little iffy about using a whole stick of butter, but in old-fashioned cream sauces like this, butter really does add a lot of flavor and a luxurious feel.
- Olive Oil: For wilting the spinach. You don’t need much—just about a tablespoon of oil will do it.
- Baby Spinach: You’ll need one pound of baby spinach for this dish spinach cooks down quite a bit!
- Butter: I use a whole stick (8 tablespoons) of unsalted butter here. If you use salted butter, you may need to reduce the salt in the recipe.
- Onion: Finely dice up about ¼ cup of yellow onion. Sweet or white onions will also work here. Just use what you have.
- Flour: You’ll need ¼ cup all-purpose flour to make the creamy sauce.
- Milk: This recipe uses two cups of milk see below for tips on replacing the milk.
- Salt and Pepper
- Paprika and Nutmeg: Just a little bit of each add a ton of flavor to this yummy dish.
Spinach Recipes That Take The Underrated Veg To The Next Level
I don't know about you, but spinach is a go-to here in the Delish UK kitchen. It's great in soups, delicious in pastries and even better in pastas (shameless plug for our gorgeous Chicken, Spinach & Artichoke Pasta). Plus, it's super cheap! You can buy it fresh or frozen and it can easily be added into almost any recipe. Need some dinner inspiration? We've got everything from Creamy Spinach Soup to Spanakopita (a flaky, filo pastry Greek appetiser).
Creamed spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you're eating spinach and make everyone a fan. It seems like a lot of spinach, but it will boil down into almost nothing so don't skimp on it.
Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters. Feel free to use either spaghetti or angel hair (as in the video).
Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing!