Our family loves spinach. We love growing it, and we love eating it. Living in Texas, we can usually only grow it in the cooler temperatures of the Spring and Fall. When our spinach is ready to harvest, we sometimes feel that we have it coming out of our ears! It's great raw in salads, lightly sautéed, and made into this comforting, rich creamed spinach side dish.
This recipe may seem like it uses a ton of spinach, and it does, but as spinach cooks, it wilts down into a fragment of the original volume, so you have to use a lot.
If you're like me, you may have delicious memories of a rich creamed spinach served along side a perfectly grilled prime steak at your favorite steakhouse. Sometimes it's stuffed into a hulled out tomato then placed on the grill. My sister, June, makes wonderful Spinach and Goat Cheese Stuffed Tomatoes that use a creamed spinach base. They're so good!
Creamed spinach goes so well with grilled meats. If you want to have that velvety steakhouse side at home, you can!
Creamed Spinach
Ingredients
- 4 tablespoons butter
- 4 green onions sliced
- 2 pounds fresh baby spinach
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- 1 cup Kraft Italian Five Cheese Blend
- ½ teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Prepare the Spinach
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the sliced green onions and sauté for about 1 minute until fragrant.4 green onions
- Add the spinach a handful at a time, stirring to wilt after each addition. Continue until all spinach is wilted.2 pounds fresh baby spinach
- Transfer the spinach mixture to a colander and press firmly to remove excess liquid.
Make the Cream Sauce
- Return the skillet to medium heat and melt the remaining 2 tablespoons of butter.4 tablespoons butter
- 2 cloves garlic
- Stir in the heavy cream and ground nutmeg. Cook, stirring often, until the mixture thickens and reduces, about 5 minutes.1 cup heavy cream, ½ teaspoon ground nutmeg
Combine and Finish
- Return the drained spinach to the skillet and stir into the cream sauce. Cook for an additional 3 minutes to blend the flavors.
- Remove from heat and stir in the cheese blend until melted and smooth.1 cup Kraft Italian Five Cheese Blend
- Season with salt and pepper to taste. Serve warm.½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Notes
- Use 1 pound frozen chopped spinach (thawed and drained) instead of fresh spinach.
- Replace the Italian cheese blend with shredded mozzarella and grated Parmesan.
- Substitute shallots for green onions for a milder flavor.
- Use half-and-half for a lighter sauce.
- Serve as a side dish with roasted chicken, grilled steak, or baked salmon.
- Spoon over baked potatoes or mix into cooked pasta for a creamy variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring in a splash of cream if needed.
- Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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cheryl Parker Parker says
On the creamed spinach, could I use cream cheese instead of cream?
Jennifer says
Yes, you sure can. I would add about 1/2 cup of water with it so that it isn’t too thick.