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Creamed spinach is a classic dish that is often served with prime rib at your favorite steakhouse. Well, it’s time to take this baby out of the corner and serve it with pork, ham, chicken, and turkey because it’s the perfect holiday side dish.
This recipe makes a rich and smooth white sauce flavored with nutty parmesan, onion, shallot, and garlic aromatics, and lots of spinach.
You can make it ahead of time, leaving room on your stovetop for the preparation of other dishes. Even the children will ask for seconds, and the adults will be talking it about well after the holidays!
If you’re looking for more delicious vegetable side dishes, I’ve got you! Our favorites are our sadly ugly, but utterly delicious cabbage casserole (you’ll never look at cabbage the same way!), my family’s green bean casserole we’ve been making for 4 generations, our cheesy broccoli cauliflower casserole, and our sweet potato casserole which isn’t your Mama’s recipe! Everyone goes absolutely crazy for this!
CREAMED SPINACH INGREDIENTS
- Fresh leaf spinach or frozen: I used fresh, but you can certainly use frozen spinach and skip the first few steps in the instructions.
- Salt + Pepper: Table salt and cracked black pepper.
- Butter: Unsalted
- Onion: I used a yellow onion, but sweet Vidalia can be used too.
- Shallots: A milder version of the red onion and more pungent than the yellow onion.
- Garlic Cloves: Fresh garlic gloves for that punch of flavor.
- Nutmeg: A nice nutty, warm spice.
- Allspice: This dried brown berry tastes like a medley of clove, cinnamon, and nutmeg.
- All-purpose Flour: Needed as thickener for the roux.
- Half and Half: Gives a nice creamy roux. Use whole milk for a less creamy result.
- Cajun Seasoning: I love this mix; it is a little spicy and a little earthy.
- Cream Cheese: More creamy goodness.
- Parmesan Cheese: I use grated parmesan. This salty, nutty cheese is perfect for spinach.
TIPS
- You Have Choices! Fresh or frozen spinach – your choice. If using fresh, there are a couple more steps. If using frozen spinach, the texture may be a little mushier but will still turn out great!
- Moisture Removal: If you are using frozen, thaw and squeeze out any moisture then place on paper towels until ready to add to the sauce.
- If It’s Too Thick: Once cooked, use milk to thin out the sauce if it gets too thick.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Creamed spinach will last up to three days in the refrigerator. Place leftovers in an air-tight container.
- Can You Freeze This? You can freeze creamed spinach. Transfer the dish to a freezer-safe container, label, and freeze for up to 3 months. When ready to eat, thaw before reheating in a saucepan or microwave oven. Remember to heat gently (low heat) to keep the texture of the sauce creamy and smooth.
- How To Reheat: Just place them in a skillet or pot, add 1 tablespoon or so of water, stir occasionally on the stovetop, and heat over medium, partially cover for 5-7 minutes.
- Make-Ahead: You can make this fresh creamed spinach several hours ahead of time. Just reheat.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This creamed spinach with cream cheese is best partnered with buttermilk roasted chicken, million dollar chicken, parmesan crusted chicken, stuffed pork chops, Swiss steak, steak marinade, and grilled flank steak.
HOW TO MAKE CREAMED SPINACH
- Wash the spinach.
- Boil the spinach for a minute. Transfer it to a colander and drain well. Roughly chop it.
- Saute the onions and shallots.
- Sprinkle flour over the cooked onion mixture, and whisk until a thick paste is formed.
- Pour the half-and-half into the skillet, whisking rapidly.
- Add in the cream cheese and Parmesan.
- Stir in nutmeg, allspice, cajun seasoning, salt and pepper.
- Add the spinach.
- Stir and toss to combine.
- Serve.
***See the full instructions below.
MORE VEGGIES YOU’LL ACTUALLY LOVE!
- Paula Deen Corn Casserole
- KFC Coleslaw
- Roasted Carrots and Parsnips
- Tennessee Onions
- Southern Style Green Beans
- Arkansas Green Beans
- Honey Glazed Carrots
- Smothered Potatoes
- Fried Cabbage And Bacon
- Brown Sugar Glazed Carrots
- Melting Potatoes
- Parmesan Potatoes
- Roasted Brussels Sprouts With Pancetta And Sage
- Creamed Peas
- Mashed Potatoes
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Creamed Spinach
Creamed spinach is a classic dish that is often served with prime rib. This recipe is made with white sauce, nutty parmesan, aromatics, and lots of spinach!
Servings: 6 -8 servings
Ingredients
- 2 1/2 pounds fresh leaf spinach or 1 pound frozen, thawed
- 1 3/4 teaspoon salt
- 4 tablespoons butter
- 1/2 cup onion, minced
- 2 tablespoons shallots, minced
- 4 garlic cloves, minced
- 1/2 teaspoon ground nutmeg
- 1 pinch allspice
- 1/4 cup all purpose flour
- 3 1/2 cups half and half
- 3/4 teaspoon salt, divided
- 1/2 teaspoon cajun seasoning
- 1/2 teaspoon ground black pepper
- 1 (8-ounce) block cream cheese, cut into small cubes, at room temperature.
- 1/2 cup Parmesan cheese grated
Instructions
- Pick over spinach to remove and discard any stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds of cleaned weight or 16 cups.
- In an 8-quart pot bring enough water to cover spinach, seasoned with 2 teaspoons salt, to a boil. Add spinach to the boiling water and cook, just until the spinach is wilted, about 1 minute.
- Transfer spinach to a colander set over the sink. Run cold running water over spinach until spinach is chilled. Press spinach against the side and bottom of the colander to extract the water. Then use your hands, and squeeze out as much liquid as possible.
- Roughly chop the spinach into about 3/4 inch pieces; set aside.
- Melt the butter (4 tablespoons) in a 12-inch skillet and sauté onions (1/2 cup) and shallots (2 tablespoons), over medium-low heat, until the onions are translucent, about 8-10 minutes. Add in garlic (4 cloves), stirring constantly, until garlic softens and becomes fragrant, about 1 minute.
- Sprinkle flour (1/4 cup) over the cooked onion mixture, and whisk until a thick paste is formed. Cook, whisking frequently, until the paste becomes a light golden brown color, at least one minute. Remove the skillet from heat.
- Pour the half-and-half (3 1/2 cups) into the skillet, whisking rapidly. Continue whisking as the roux gently bubbles and the paste is incorporated with no lumps in the mixture. Do not allow the roux to bubble too vigorously, or it will burn rather than brown.
- Add in the cream cheese (8 ounces) and Parmesan (1/2 cup), stirring to accelerate the melting process. Cook for 5-7 minutes, stirring frequently, until the mixture is smooth and the cheeses are melted.
- Stir in nutmeg (1/2 teaspoon), allspice (1 pinch), Cajun seasoning (1/2 teaspoon), salt (3/4 teaspoon), and pepper (1/2 teaspoon).
- Stir in spinach gently tossing to combine and coat the spinach evenly with sauce. Heat through, adjust seasoning to your taste and serve.
Fans Also Made:
Notes
- You Have Choices! Fresh or frozen spinach – your choice. If using fresh, there are a couple more steps. If using frozen spinach, the texture may be a little mushier but will still turn out great!
- Moisture Removal: If you are using frozen, thaw and squeeze out any moisture then place on paper towels until ready to add to the sauce.
- If It’s Too Thick: Once cooked, use milk to thin out the sauce if it gets too thick.
Nutrition
Serving: 1serving | Calories: 492kcal | Carbohydrates: 22g | Protein: 16g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 113mg | Sodium: 1518mg | Potassium: 1352mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19112IU | Vitamin C: 56mg | Calcium: 487mg | Iron: 6mg
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