Description
This best creamed spinach recipe combines tender cooked spinach with a rich and creamy cheese sauce made from cream cheese, heavy cream, mozzarella, and parmesan. Enhanced with sautéed onions, garlic, and a hint of nutmeg, this classic side dish is smooth, flavorful, and perfect for pairing with steak, chicken, or as a comforting vegetable side.
Ingredients
Scale
Spinach
- 3 (10 oz) bags frozen chopped spinach
Sauce
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 6 large garlic cloves, minced
- 4 oz cream cheese
- 1 cup heavy cream, or half and half
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ teaspoon freshly ground nutmeg, optional
- salt and freshly cracked pepper, to taste
Instructions
- Cook Spinach: Cook the frozen chopped spinach in the microwave according to package directions. Once cooked, remove the excess water by squeezing it carefully using cheesecloth, a tea towel, a fine mesh sieve, or a colander, then set aside.
- Sauté Onions and Garlic: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until translucent, about 3 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Cream Sauce: Add the cream cheese to the skillet and stir continuously until it melts and incorporates with the butter and onions. Pour in the heavy cream and cook for 2 minutes, stirring occasionally to create a smooth sauce.
- Add Cheeses and Seasonings: Stir in the shredded mozzarella, grated parmesan, and optional nutmeg. Season the mixture with salt and freshly cracked pepper to taste. Stir until the cheeses are fully melted and the sauce is creamy.
- Combine Spinach and Sauce: Fold the drained spinach into the creamy cheese sauce. Cook for an additional minute, stirring gently to heat the spinach through and allow flavors to meld.
- Serve Immediately: Remove from heat and serve the creamed spinach hot as a delicious side dish.
Notes
- Store: Refrigerate cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, then microwave an additional 30 seconds, or heat on the stove over medium-low heat for 6 to 8 minutes.
- Freeze: Freeze leftover creamed spinach in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating for best results, or reheat directly from frozen in the microwave with a tablespoon of water, heating in 1-minute increments until warmed through.
- Strain: It’s very important to strain the excess water out of the spinach thoroughly to prevent a runny creamed spinach. Use cheesecloth or a fine mesh sieve to squeeze out moisture completely.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg
