Creamed Spinach Recipe
Creamy, cheesy, delicious, and easy Creamed Spinach Recipe prepared with cream cheese and spinach! It’s the perfect side dish and goes great with any main course.
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 4 cloves garlic minced
- 4 ounces cream cheese cut into pieces
- ½ cup milk or heavy cream
- 2½ to 3 pounds baby spinach
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- salt and fresh ground pepper to taste
- ½ cup finely grated Parmesan cheese optional
Instructions
- Sauté the aromatics. In a large saucepan, melt the butter over medium heat. Add the onion and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until the onion softens.
- Add cream cheese and milk. Stir in the cream cheese and milk (or heavy cream); cook while continuously stirring until the cream cheese is melted and smooth.
- Add the spinach and spices. Stir in the spinach; add nutmeg and cayenne pepper, and simmer over medium heat until spinach wilts and mixture thickens, about 4 to 5 minutes. Season with salt and pepper.
- Serve. Remove from the heat and stir in the Parmesan cheese and serve.
Notes
- If you’d prefer to use frozen spinach, defrost and squeeze out as much water as possible. Use 1 pound of frozen spinach.
- Store leftover creamed spinach in the fridge, covered, for up to three days.
- You can make creamed spinach up to 1 day ahead: Press plastic wrap directly onto the surface, cool to room temperature, then refrigerate. Reheat over low heat.
Nutrition
Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 9g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 295mg | Potassium: 872mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13662IU | Vitamin C: 41mg | Calcium: 235mg | Iron: 4mg
