Description
This Best Creamed Spinach Recipe is a rich and creamy side dish made with frozen chopped spinach, butter, cream cheese, heavy cream, and a blend of mozzarella and parmesan cheeses. Flavored with garlic, onion, and a hint of nutmeg, it’s a comforting and delicious accompaniment perfect for any meal.
Ingredients
Scale
Spinach
- 3 (10 oz) bags frozen chopped spinach
Butter and Aromatics
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 6 large garlic cloves, minced
Creamy Base
- 4 oz cream cheese
- 1 cup heavy cream
Cheeses and Seasoning
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ teaspoon freshly ground nutmeg (optional)
- salt and freshly cracked pepper, to taste
Instructions
- Cook Spinach: Cook the frozen chopped spinach in the microwave according to package directions. Once cooked, remove the excess water by squeezing the spinach carefully using cheesecloth, a tea towel, a fine mesh sieve, or a colander. Set the drained spinach aside.
- Sauté Aromatics: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
- Create Cream Sauce: Add the cream cheese to the skillet and stir continuously until it melts and combines with the butter and aromatics. Pour in the heavy cream and cook for 2 minutes, allowing the sauce to thicken slightly.
- Add Cheeses and Seasoning: Stir in the shredded mozzarella cheese and grated parmesan cheese until they melt into the sauce. Add the optional freshly ground nutmeg, salt, and freshly cracked black pepper to taste. Mix until well combined.
- Combine Spinach and Sauce: Fold the drained spinach into the creamy sauce gently. Cook for an additional minute to reheat the spinach and blend all the flavors together.
- Serve: Remove from heat and serve the creamed spinach immediately as a flavorful side dish.
Notes
- Storage: Refrigerate cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, then heat for another 30 seconds. Alternatively, heat in a pan over medium-low heat for 6 to 8 minutes.
- Freezing: Freeze leftover creamed spinach in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating, or heat directly from frozen in the microwave with 1 tablespoon of water, heating 1 minute at a time until warm.
- Straining Spinach: It’s very important to strain excess water thoroughly to prevent runny creamed spinach. Use cheesecloth or a fine mesh sieve with a spoon to press out moisture effectively.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
