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Home » Creamed Spinach

Creamed Spinach

May 6, 2016 by Jennifer 4 Comments

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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!

Creamed Spinach | Jennifer Cooks
Print Recipe

Creamed Spinach

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
  • 1/2 teaspoon ground nutmeg
  • 1 cup Italian Cheese Mix used: HEB brand mozzarella, provolone, parmesan, asiago, fontina and romano cheese blend
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon freshly ground black pepper

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!

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

About Jennifer

I am 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!

Previous Post: « New Chicken Spaghetti
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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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