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creamed spinach in a skillet
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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!
Course Side Dish
Cuisine American
Keyword spinach recipes, spinach side dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings
Calories 492kcal
Author Kathleen

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
US Customary - Metric

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.
    Step 1 how to make creamed spinach, Wash the spinach
  • 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.
    Step 2 how to make creamed spinach with cream cheese, Boil the spinach for a minute. Transfer it to a colander and drain well. Roughly chop it.
  • 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.
    Step 3 how to make fresh creamed spinach, Saute the onions and shallots.
  • 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.
    Step 4 how to make creamed spinach, Sprinkle flour over cooked onion mixture, and whisk until a thick paste is formed.
  • 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.
    Step 5 how to make creamed spinach with cream cheese, Pour the half-and-half into skillet, whisking rapidly.
  • 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.
    Step 6 how to make fresh creamed spinach, Add in the cream cheese and Parmesan.
  • Stir in nutmeg (1/2 teaspoon), allspice (1 pinch), Cajun seasoning (1/2 teaspoon), salt (3/4 teaspoon), and pepper (1/2 teaspoon).
    Step 7 how to make creamed spinach, Stir in nutmeg, allspice, cajun seasoning, salt and pepper.
  • Stir in spinach gently tossing to combine and coat the spinach evenly with sauce. Heat through, adjust seasoning to your taste and serve.
    Step 8 how to make creamed spinach with cream cheese, Add the spinach.

Notes

  1. 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! 
  2. 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.
  3. 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