Creamed Spinach
This restaurant-worthy creamed spinach is easy to make and yields a vibrant green, perfectly creamy side dish that is perfect with steak dinners but also a must for the holidays!
Servings: 4
Ingredients
- 32 ounces baby spinach
- 3 tablespoons butter
- 1 large shallot minced
- 5 teaspoons all-purpose flour
- 1 cup heavy cream
- 1 tablespoon kosher salt plus more to taste
- 1/4 teaspoons nutmeg plus more to taste
- 1/4 teaspoon white pepper plus more to taste
Instructions
- Bring a large pot of salted water (1 tablespoon kosher salt) to boil and cook the spinach for 1 minute. Remove the spinach from the pot and shock in an ice water bath or drain in a colander while running under cold water to stop the cooking.
- Place all of the spinach into a clean kitchen towel and squeeze out as much water as possible. Place the spinach onto a cutting board and chop. Set spinach aside.
- Heat a large pan to medium heat with the butter. Add the shallot along with a pinch of salt and saute until soft (about 5-6 minutes).
- Add the flour and cook until no white specks remain in the pan (1-2 minutes).
- Add the cream while whisking and bring to a simmer for 2-3 minutes to thicken.
- Add the spinach, pepper, and nutmeg and stir to combine. Add salt to taste. If the creamed spinach is too thick, add a couple of ounces of water at a time to loosen it up. Serve immediately. Enjoy!
Notes
- Can substitute roughly 14 ounces of frozen spinach to equal 20 ounces of fresh spinach.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.
Nutrition
Calories: 189kcal | Carbohydrates: 11.9g | Protein: 5.4g | Fat: 14.8g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 569mg | Potassium: 876mg | Fiber: 3.2g | Sugar: 0.6g | Calcium: 161mg | Iron: 4mg
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