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American Creamed Spinach

American Creamed Spinach

Tender chopped spinach is folded into a velvety cream sauce with sautéed onion, garlic, and a hint of nutmeg. This steakhouse-style side dish is rich, savory, and ideal for serving alongside roasted chicken, turkey, beef, or a simple weeknight dinner.

Prep: 15 min · Cook: 22 min · Total: 37 min · Serves: 6

Ingredients

  • 2 cloves garlic (minced)
  • 24 oz frozen chopped spinach (thawed)
  • 1 cup whole milk (warmed)
  • 0.75 tsp kosher salt
  • 3 oz cream cheese (softened and cubed)
  • 0.25 tsp black pepper (freshly ground)
  • 0.125 tsp ground nutmeg
  • 3 tbsp unsalted butter
  • 0.75 cup yellow onion (finely diced)
  • 0.5 cup heavy cream
  • 2 tbsp all-purpose flour
  • 0.33 cup parmesan cheese (finely grated)

Instructions

  1. Place the thawed 24 oz frozen chopped spinach in a clean kitchen towel set over a medium bowl, then twist firmly for 1-2 minutes to squeeze out as much liquid as possible; the spinach should feel damp but not dripping.
  2. Warm 1 cup whole milk in a small saucepan over low heat for 3-4 minutes, or microwave it in a microwave-safe measuring cup for about 45 seconds, until warm but not boiling.
  3. Melt 3 tbsp unsalted butter in a 12-inch skillet or 3-quart sauté pan over medium heat until foamy, about 1 minute.
  4. Add 0.75 cup finely diced yellow onion to the skillet and cook over medium heat, stirring often with a wooden spoon, for 5-6 minutes until the onion is soft and translucent but not browned.
  5. Stir in 2 minced garlic cloves and cook over medium heat for 30-45 seconds, until fragrant and just softened.
  6. Sprinkle 2 tbsp all-purpose flour evenly over the onion mixture and cook over medium heat, stirring constantly, for 1-2 minutes until the flour looks lightly sandy and no dry patches remain.
  7. Slowly whisk in the warmed 1 cup whole milk, adding it in a thin stream to the skillet over medium heat for about 1 minute, until the sauce is smooth and begins to thicken.
  8. Whisk in 0.5 cup heavy cream and simmer the sauce over medium-low heat for 3-4 minutes, stirring frequently, until it coats the back of a spoon and leaves a clear line when you run a finger through it.
  9. Reduce the heat to low, add 3 oz softened cubed cream cheese, and stir with a silicone spatula for 2-3 minutes until the cheese fully melts and the sauce is creamy with no visible lumps.
  10. Fold the squeezed spinach into the sauce with the spatula, breaking up clumps as you stir, and cook over low heat for 4-5 minutes until the spinach is evenly coated and the mixture is hot throughout.
  11. Stir in 0.33 cup finely grated Parmesan cheese, 0.75 tsp kosher salt, 0.25 tsp freshly ground black pepper, and 0.125 tsp ground nutmeg, then cook over low heat for 1 minute until the cheese melts and the spinach is glossy.
  12. Remove the skillet from the heat and let the creamed spinach stand for 2 minutes to thicken slightly; taste and serve hot when the sauce is creamy, cohesive, and no watery liquid pools around the edges.

Nutrition (per serving)

  • Calories: 207
  • Protein: 9 g
  • Fat: 16 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 526 mg

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