Creamed Spinach with Parmesan

Welcome back, friends! Today, we’re diving into a side dish that feels like a warm hug—the irresistible Creamed Spinach with Parmesan. Whether it’s a special occasion or a cozy weeknight meal, this classic comfort dish is always a good idea. My version? It’s silky, garlicky, and topped off with a hint of nutty Parmesan. You’ll never look at spinach the same way again.

If you’re looking for a dreamy side that pairs perfectly with just about anything, this creamy spinach is what you need!

Why You’ll Love This Recipe

• 🕒 Quick and Easy: Ready in under 20 minutes, perfect for busy nights or when you need a quick, foolproof side!
• 💲 Budget-Friendly: This uses simple, pantry-staple ingredients that keep it both affordable and impressive.
• 🥬 Healthier Comfort Food: Spinach is packed with nutrients, so you can indulge in this creaminess, guilt-free!
• 👏 Make Ahead: You can prep it in advance and reheat when you’re ready. No stress, just deliciousness!

Ingredients Breakdown

• Fresh Spinach: You’ll need a pound of fresh spinach for this recipe. It may seem like a lot, but spinach wilts down into a silky, delicious bed of greens.
• Butter: Use unsalted butter to control the seasoning. It adds a rich, buttery base to the cream sauce.
• Garlic: Don’t skimp on the garlic—it really brings that extra flavor boost! Freshly minced is best.
• Heavy Cream: For that luxurious, silky texture. If you’re looking for a lighter option, you can swap some of the cream for milk or half-and-half.
• Parmesan Cheese: Freshly grated Parmesan adds a savory, nutty finish. Trust me, it makes all the difference!
• Nutmeg: Just a pinch goes a long way in adding that subtle warmth and depth. Nutmeg and creamy spinach are a match made in heaven.
• Salt and Pepper: To taste, of course! Always taste your dish before serving and adjust the seasoning as needed.

Step-by-Step Instructions

1. Prep the Spinach: Start by giving your spinach a good rinse. Then, quickly blanch it in boiling water for about 1-2 minutes, just until wilted. Drain and set aside.
2. Sauté the Garlic: In a large skillet, melt the butter over medium heat. Toss in the minced garlic and cook until fragrant, just about 30 seconds. Be careful not to burn it!
3. Cook the Spinach: Add the blanched spinach to the skillet and stir it into the garlic butter, giving it about another minute or two to absorb those savory flavors.
4. Make it Creamy: Pour in the heavy cream and reduce the heat. Let it simmer for a couple of minutes until it thickens slightly.
5. Add the Parmesan and Season: Stir in the freshly grated Parmesan, and then season with a pinch of nutmeg, salt, and black pepper. Continue to cook for another minute until everything is creamy and well combined.
6. Serve: Transfer to a serving dish and, if you’d like, sprinkle a bit more Parmesan on top for an extra special touch. Enjoy!

Chef’s Tips and Tricks

• Frozen Spinach: In a pinch, you can use frozen spinach. Just make sure to thaw and squeeze out all the excess liquid before tossing it in.
• Avoid Overcooking: Spinach cooks quickly! Once wilted, you just want to warm it through with the cream and cheese for the best flavor and texture.
• Grate Your Own Parmesan: Pre-grated cheese tends to be coated in anti-caking agents, which don’t melt as smoothly. Freshly grated is always the way to go!

Recipe Variations and Serving Suggestions

Want to make this your own? Here’s how:

• Add Mushrooms: Sauté some mushrooms with the garlic for an earthy addition to this dish.
• Give it a Protein Boost: Stir in some crispy bacon bits, or top with a poached egg for a brunch-worthy twist.
• Serving Ideas: This Creamed Spinach pairs beautifully with roasted chicken, grilled steak, or even alongside pasta for a veggie-packed side! Oh, and don’t forget a glass of Chardonnay—it’s a match made in heaven.

FAQs

Can I make this ahead of time?

Absolutely! You can make this creamed spinach a day ahead. Just store it covered in the fridge and reheat gently over low heat before serving. You may need to add a splash of cream to loosen it up.

Can I freeze the leftovers?

Technically, yes, but spinach and cream don’t always freeze well together. The texture can end up a bit grainy after freezing, so I recommend enjoying it fresh for the best experience.

What if I don’t have heavy cream?

No worries! You can use half-and-half or a combination of milk and a little extra butter. It won’t be quite as rich, but still delicious and creamy!

Creamed Spinach with Parmesan Recipe Card

Ingredients:

• 1 lb fresh spinach, blanched and drained
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Pinch of nutmeg
• Salt and pepper, to taste

Instructions:

1. Blanch spinach in boiling water for 1-2 minutes. Drain and set aside.
2. In a skillet, melt butter over medium heat, sauté garlic for 30 seconds.
3. Add spinach and cook for another 1-2 minutes.
4. Pour in heavy cream and simmer until slightly thickened.
5. Stir in Parmesan, nutmeg, salt, and pepper. Cook until well combined, then serve.

Give it a Try!

There you have it—your soon-to-be favorite Creamed Spinach with Parmesan! I promise it’s hard to go wrong with this simple yet flavorful side. If you try this recipe, I’d love to hear how it goes! Don’t forget to share your results in the comments or tag me on Instagram @thekitchensaid so I can see your creations!