Description
This classic Creamed Spinach recipe offers a rich and velvety side dish made with fresh spinach, creamy heavy cream, Parmesan cheese, and a touch of lemon for brightness. Perfectly seasoned and cooked until tender, it complements a variety of main courses, providing a luscious texture and savory depth.
Ingredients
Scale
Vegetables and Aromatics
- 20 ounces fresh spinach
- 2 shallots, diced (⅔ cup)
- 2 garlic cloves, grated
Dairy and Fats
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Others
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Melt Butter and Cook Shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots along with the sea salt and several grinds of freshly ground black pepper. Cook for about 4 minutes, stirring occasionally, until the shallots soften.
- Add Garlic and Flour: Stir in the grated garlic cloves, then sprinkle the all-purpose flour over the mixture. Stir well to combine and cook briefly to remove the raw flour taste.
- Add Cream and Simmer: Pour in the heavy cream and reduce the heat to low. Simmer the mixture, stirring occasionally, for 5 to 10 minutes until the cream thickens sufficiently to coat the back of a spoon.
- Incorporate Parmesan Cheese: Add the freshly grated Parmesan cheese into the thickened cream sauce and stir until the cheese is fully melted and the sauce is smooth.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook while stirring frequently until it is just wilted. Expect the sauce to thin slightly from the moisture released by the spinach.
- Thicken the Sauce and Add Lemon: Continue cooking for an additional 2 to 3 minutes to thicken the sauce again, then stir in the lemon juice to brighten the flavors.
- Season and Serve: Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve warm as a delicious side dish.
Notes
- Use fresh spinach for the best flavor and texture; baby spinach or regular fresh spinach both work well.
- To prevent bitterness, do not overcook the spinach—just wilt it until tender.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.
- Grate the Parmesan cheese fresh for optimal melt and flavor.
- If the sauce is too thick, add a splash of milk or cream to loosen it.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
