Description
A rich and creamy creamed spinach recipe featuring sautéed shallots and garlic in a velvety parmesan cream sauce, perfect as a flavorful side dish for any meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons unsalted butter
- 2 shallots, diced (⅓ cup)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 20 ounces fresh spinach
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Prepare the butter and shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and several grinds of black pepper and cook for 4 minutes, or until the shallots are softened and translucent.
- Add garlic and flour: Stir in the grated garlic cloves followed by the all-purpose flour, mixing well to combine and cook for about 1 minute to remove the raw flour taste.
- Add heavy cream and simmer: Pour in the heavy cream and reduce the heat to low. Simmer gently, stirring occasionally, for 5 to 10 minutes or until the cream thickens enough to coat the back of a spoon.
- Incorporate Parmesan cheese: Add the freshly grated Parmesan cheese to the cream mixture and stir continuously until the cheese is fully melted and incorporated into the sauce.
- Add spinach and wilt: Add the fresh spinach to the skillet, stirring frequently to help the spinach wilt evenly. As the spinach cooks, the sauce will thin slightly from the released water.
- Thicken sauce and finish: Continue cooking for an additional 2 to 3 minutes to allow the sauce to thicken again. Stir in 1 teaspoon of fresh lemon juice and adjust with more lemon juice to taste.
- Season and serve: Taste the creamed spinach and adjust seasoning with additional salt and pepper if needed. Serve warm as a delicious side dish.
Notes
- Use fresh spinach for the best texture and flavor; you can also use baby spinach for a more tender bite.
- If substituting frozen spinach, thaw and thoroughly drain excess water to prevent watery creamed spinach.
- For a lighter version, replace heavy cream with half-and-half or milk, but the sauce will be less rich and thick.
- Grate Parmesan cheese fresh for better melting and flavor compared to pre-grated varieties.
- Add a pinch of nutmeg for a warm, aromatic touch that complements the creaminess.
- This dish pairs beautifully with roasted meats, grilled chicken, or as a hearty addition to a vegetarian meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
