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Home » Creamed Spinach

By Jennifer 4 Comments

Creamed Spinach

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Creamed Spinach | Jennifer Cooks

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!

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Creamed Spinach | Jennifer Cooks

Creamed Spinach

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Calories: 305kcal
Author: Jennifer Locklin

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 Italian Cheese Mix used: HEB brand mozzarella, provolone, parmesan, asiago, fontina and romano cheese blend
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon freshly ground black pepper
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Instructions

  • Melt 2 tablespoons butter in a large skillet.
  • Stir in sliced green onions and saute over medium-high heat for about 1 minute.
  • Begin adding the spinach a handful at a time, stirring to wilt the spinach. Continue adding spinach and sautéing until all of the spinach has been used.
  • Place spinach mixture in a colander and press as much liquid out of the spinach as you can.
  • Place pan back on the heat and add remaining butter.
  • Stir in minced garlic and saute over medium heat for about 1 minute, making sure not to burn.
  • Immediately add the cream and nutmeg and cook over medium-high heat, stirring often, until the cream reduces into a thickened sauce, about 5 minutes.
  • Add spinach into the reduced cream and cook for an additional 3 minutes, stirring often.
  • Remove pan from heat and stir in cheese mixture.
  • Season with salt and pepper to taste and serve immediately.

Notes

A delicious addition to this side dish is fried bacon pieces!

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 8g | Protein: 9g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 357mg | Fiber: 4g | Sugar: 1g

*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.

JenniferCooks is now a Yummly publisher!

I just joined Yummly as a publisher. Yummly is a great place to discover new recipes and allows you to bookmark your favorite recipes right on the site. You'll notice my Yum button or the “Y” button at the bottom of every post. Once you've created a free account, simply click the Yum button at the bottom of my recipes to put them right in your recipe box on Yummly…simple!

Filed Under: Side Casseroles, Side Dish, Vegetables Tagged With: Green Vegetables, Side Dish, Spinach, Vegetables

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. cheryl Parker Parker says

    June 2, 2019 at 11:49 am

    On the creamed spinach, could I use cream cheese instead of cream?

    Reply
    • Jennifer says

      June 3, 2019 at 6:41 pm

      Yes, you sure can. I would add about 1/2 cup of water with it so that it isn’t too thick.

      Reply

Trackbacks

  1. Salmon Florentine | Jennifer Cooks says:
    June 20, 2016 at 10:51 am

    […] that Creamed Spinach I posted a while back? Well, I put that recipe to work again with this Salmon Florentine. This is a […]

    Reply
  2. Roasted Potatoes Recipe | Jennifer Cooks says:
    September 29, 2019 at 6:47 pm

    […] Creamed Spinach […]

    Reply

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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