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Creamed Spinach
Creamed Spinach is a quick and easy, creamy and cheesy side dish that’s perfect with any meal.
Ingredients
3 tablespoons unsalted butter, divided
1/4 cup shallots, minced
1 tablespoon fresh garlic, minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon dry mustard powder
2 10-ounce packages fresh baby spinach, trimmed of any large stems. Should have one pound after trimming.
1 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
Instructions
- In a large sauté pan or skillet, over medium heat, melt two tablespoons of butter and add shallots, garlic, nutmeg and mustard powder and cook for three minutes.
- Add spinach and cook just to wilt, about two minutes.
- With tongs, remove spinach to a strainer positioned over a bowl. Once fully drained, pour the liquid only back into the pan.
- Add heavy cream, salt and pepper and cook over medium heat to reduce by about half or until the mixture is somewhat thick. If more of the spinach drained, add that liquid in and continue to reduce and thicken.
- Remove from heat and stir in remaining tablespoon of butter.
- Add cooked spinach and Parmesan cheese and heat just to serving temperature and serve.
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Notes
This dish can easily get over-salted if you are not careful. Make sure to use unsalted butter and carefully measure the salt and Parmesan cheese. Too much Parmesan cheese adds saltiness.
Some brands of baby spinach are better than others. We purchased two 10-ounce containers (20 ounces) and after picking off large stems, ended up with exactly one pound of spinach to start the recipe.
Find it online: https://www.afamilyfeast.com/creamed-spinach/
