Creamed Spinach Recipe
Nothing says comfort like a velvety, vibrant side—this Creamed Spinach Recipe brings fresh spinach and a dreamy creamy sauce together in minutes.
Ingredients
- 1 pound fresh baby spinach (or two 10-ounce bags frozen spinach, well-drained)
- 2 tablespoons unsalted butter Kerrygold is dreamy
- 1 tablespoon olive oil extra-virgin for flavor
- 1 small shallot minced (or ½ small yellow onion)
- 2 cloves garlic minced
- 1 cup half-and-half (sub full-fat coconut milk for dairy-free)
- 2 ounces cream cheese softened (can swap mascarpone)
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon freshly grated nutmeg adds warmth
- 2 tablespoons grated Parmesan cheese optional for extra tang
- Pinch red pepper flakes optional kick
Instructions
- Heat the butter and olive oil in a large skillet over medium heat.
- Add shallot (or onion) and cook until translucent. Stir in garlic and let it sizzle for 30 seconds.
- Add fresh spinach a handful at a time, stirring until wilted. For frozen spinach, stir until heated and most moisture evaporates.
- Whisk in half-and-half and cream cheese until smooth. Season with salt, pepper, nutmeg, and red pepper flakes.
- Let the mixture simmer until the sauce thickens and coats the back of a spoon.
- Stir in Parmesan cheese off the heat for a glossy finish. Serve hot and enjoy!
Notes
If using frozen spinach, press it firmly in a clean kitchen towel to squeeze out excess water—this prevents a watery sauce. For a variation, try swapping half-and-half for coconut cream and omitting cheese to make it vegan-friendly.
Love this recipe?Follow us at @thenandnowspace for more