Easy Creamed Spinach — Damn Delicious

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Easy Creamed Spinach

This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY PEASY! 10000x better than store-bought!

This is my favorite part about the holidays.

All the dishes with the word “cream” is thrown around like no other.

Creamy mashed potatoes.

Creamy mashed sweet potatoes.

Creamy mushrooms.

Creamed corn.

Creamed spinach.

So let’s just put our calorie count on the side for a few days.

And enjoy all that is “cream”.

But hey, this is a spinach-based dish.

So at least we’re getting our serving of veggies this holiday season.

Easy Creamed Spinach

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY PEASY! 10000x better than store-bought!

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • Pinch of nutmeg
  • 1/4 cup all purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry

Directions:

  1. Melt butter in a large skillet over medium heat. Add shallot, garlic and nutmeg. Cook, stirring frequently, until shallots have become translucent, about 2-3 minutes.
  2. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in heavy cream and milk. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes.
  3. Stir in cheeses until melted, about 1-2 minutes; season with salt and pepper, to taste.
  4. Stir in spinach until well combined, about 1 minute.
  5. Serve immediately.

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40 comments

Should I wring out the thawed spinach, or is the water contained necessary for the recipe? I’d hate to water it down or to have a dish that was thick and gloppy. Thanks so much! Also, my daughter is a huge fan of your blog — at least once a week she makes one of your recipes. I bought her your new cookbook for a wedding gift, and she LOVES it. Maybe I’ll get one for Christmas. 🙂

Yes! It is best to squeeze out all the excess water.

And thank you for buying my cookbook! 🙂

Would using fresh spinach change the recipe at all?

I love your web site and have tried many recipes. I would like to pronounce your name correctly. Can you spell it phonically?

Yes, you can certainly substitute fresh cooked spinach!

Seems totally delicious ! I have a question though : should you use cooked or raw spinach ?

Charlotte, the recipe calls for frozen chopped spinach.

Hi! I don’t have any frozen spinach, only the fresh ones, in your opinion can I use that ones? I should keep the same directions? Thanks! 🙂

Yes, you can certainly substitute fresh cooked spinach!

Wow this looks delicious!

I’m looking for an appetizer to add to the Thanksgiving menu, would this make for a good appetizer or do the mashed potatoes make it a bit to heavy(literally) to be a dip?

Seth, are you referring to a different recipe than the creamed spinach here?

Wow, that’s a delicious way to cook spinach! I am sure even kids are gonna love spinach after eating this!

I’d never heard of creamed spinach until a couple days ago! We’re going to have to try this on our menu this week!

I have a ton of fresh spinach I need to use up, can I use fresh? Also, is it OK to omit the gruyere if we don’t have any? Trying to save a trip to the store!

Yes, you can certainly substitute fresh cooked spinach! But I highly recommend using gruyere if possible. 🙂

Can this be made ahead of time. Going to my sons for thanksgiving would like to make this delicious looking receipe

Yes, you can reheat as you see fit, adding milk as needed (1 TBS at a time) to help thin it out until the desired consistency is reached.

I made this today, and followed the directions as written. While it was tasty, I found the recommended amount of flour to be too much, and had to add quite a lot more milk because the creamed spinach was very, very thick. I wonder if there is a misprint in the quantity of flour called for?

Not a misprint! But you can certainly add as much milk as needed until the desired consistency is reached.

Cooked it tonight. Totally delicious !!

Thanksgiving menu, would this make for a good appetizer or do the mashed potatoes make it a bit to heavy(literally) to be a dip?

Exactly what I was looking for. My friends & I were just talking about making a dip for the upcoming holiday season, and this one seems to be the most popular. I hate buying the frozen dips to put in the oven, they don’t taste as good after a while.

Question – any difference in the end product between using table salt & kosher salt?

P.S. I absolutely love your cookbook, congrats & keep up the great work.

You should be fine using either kind of salt! 🙂

Your recipes are amazing and easy to do. I’ve just ordered your book to share with my daughters.

This was a big hit for Thanksgiving! Easy, fast and delicious. All your recipes rock! I’m looking forward to getting your cookbook.

Love the addition of gruyere. Spinach cooks so fast, I prefer fresh…just cook it down in a little oil until it wilts. Then squeeze out water, put it in blender or food processor. Continue with the rest of steps and your done!

If I can’t find gruyere cheese, what would a good substitute be? Can’t wait to try it, looks delicious!

Here is a list of possible substitutes:

Seems every time I am looking for a recipe I end up making one of yours! Thanks so much.
Can I make this a day ahead? If so would I reheat on the stove, mixing in some more milk or covered in the oven?

Yes, you can reheat on the stovetop, adding more milk as needed.

I made this tonight to go along with our traditional steak fondue Christmas Eve dinner. The flavor was good but it was incredibly thick. Creamed spinach should have a more fluid texture. I kept adding cream in hopes it would loosen up but it stayed thick.

I absolutely love creamed spinach, my grandmother would make for me all of the time! Now it is time I do so for myself (I could eat the whole thing myself). For the heavy cream, are you using half and half or whipping cream?

Whipping cream but you can also substitute half and half if you prefer.

I am a huge fan of creamed spinach, and this recipe is absolutely delicious! I found that the spinach tightened up a bit when I put in the cheese, but became silky and smooth with a bit more milk/cream. Wonderful!

I still didn’t understand whether to cook frozen spinach first.

The spinach is cooked in step 4.

You state that this recipe has six servings. How many or how much is one serving?

Your receipe are so amazing

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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