Creamed Spinach 🍃
There are so many different ways to make creamed spinach. Some start the process with a roux and I have done that before as well. However, this is the recipe I found to be the most delicious and creamy. Added bonus, it’s actually unbelievably simple to do. The base of the sauce is made with heavy cream, a little bit of cream cheese, some aromatics, spinach, and it is truly steakhouse worthy creamed spinach! Let’s make it!
✏️ Tip to the Best Creamed Spinach
Using frozen spinach. Some people use fresh and I have used fresh and frozen but frozen vegetables such as spinach are frozen at their peak harvest when they are in season. The best way to make cream spinach is by using frozen spinach and thawing it on the counter a few hours before you prepare. You are then going to place the frozen spinach in a kitchen towel, wrap it up, twist it, and squeeze out every last drop of the liquid. This simple step will give you the most incredible creamed spinach. Once you get all of the liquid out just give it a little chop and voila!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
I absolutely love this ONECCI Rectangular Ceramic Casserole Baking Dish Set I just got! This baking dish is oven safe to 500°F, microwave safe, dishwasher safe, and the colors and pattern are absolutely beautiful!
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🗒 More Delicious Holiday Side Dishes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Yes! However, if you use fresh spinach you have to cook it until wilted, remove from the pan into a colander, and remove as much liquid as possible. So, in my opinion I think it is more cost effective and easy too use the frozen spinach.
Creamed Spinach is perfect as a thanksgiving side dish or as a side dish for a steak dinner!
🎥 Items Featured in the Video
Creamed Spinach
Ingredients
Method
- In a cast iron or pan, add in the butter, onion, crushed red pepper flakes, salt & cracked black pepper, and saute for a few minutes on medium heat. Then add in the garlic and olive oil and saute for about 5 more minutes until golden and fragrant.
- Next stir in the heavy cream and bring the pan to a boil. Once it comes to a boil, lower it to a simmer, and add in the ripped up fresh mozzarella, grated pecorino romano, and the cream cheese. Give that a stir and add in more salt, cracked black pepper, and crushed red pepper if needed. Let that simmer together for about 2-3 minutes.
- Take your fully thawed spinach, place it in a kitchen towel, and fully squeeze the liquid out through the towel into a bowl until the spinach is dry. Chop up the spinach, add it into the pan, and stir until everything is combined and creamy.
- Transfer to a serving dish and enjoy!
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Nutrition
Notes
- If you want the creamed spinach less creamy and more spinachy, add another 10 oz box of spinach.
- The best way to make cream spinach is by using frozen spinach and thawing it on the counter a few hours before you prepare. You are then going to place the frozen spinach in a kitchen towel, wrap it up, twist it, and squeeze out every last drop of the liquid.
