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This creamed spinach recipe is so rich and delicious that you will forget you are even eating spinach!
It is a wonderful spinach side dish to serve up during the holiday season–or any time of year really.
Like creamed corn, this easy side dish is perfect to make and serve with any of your favorite main dishes.
Creamed spinach with creamed cheese really helps to add such rich flavor to the recipe. I love the flavor and it is great paired with chicken, pork tenderloin, or even meatloaf or steak.
Table of Contents
Creamed Spinach
If you are craving something different, I recommend this easy spinach side dish. I have served this up all year round, and I love the tang from the parmesan cheese in it.
What is creamed spinach?
Creamed spinach is fresh spinach leaves that get wilted in a pan on the stove and paired with a homemade creamy sauce. I used butter, onions, cream cheese, parmesan cheese, and more for the best-creamed spinach recipe ever. It is so rich and incredible, but so easy to whip up.
How to make creamed spinach
To make this, all you need to do is grab a large skillet and toss your butter in and let it melt down on medium heat. Then add in your diced onions and cook until softened and translucent in color.
Now add in your garlic and give a quick stir until nice and fragrant.
Then in the microwave, you will want to heat your milk in the microwave just enough to warm it up. Then whisk in the cornstarch, and then pour the mixture into the skillet stirring.
It will thicken, add in your cream cheese, salt, pepper, and parmesan cheese. Then stir in the spinach and let it wilt down a bit. Once it is fully creamed and wilted, serve, and enjoy.
How to make creamed spinach using frozen spinach
If you have frozen spinach on hand and want to use that in replace of fresh go right ahead. Just thaw your spinach and then squeeze off the excess liquid. If you skip this step it will water down your sauce.
Once it is thawed, you will stir in at the end of the cooking of the cream sauce. Then just heat until warmed, and then serve just like it was fresh spinach.
Can you make creamed spinach ahead of time?
Personally, I prefer creamed spinach fresh. You will find it offers the best texture and flavor. If you want to make ahead of time, you can do so. Just know that when you go to reheat it will have a softer spinach texture that is more broken down.
Go ahead and make it, and then store leftovers in the fridge until ready to serve. Then reheat in the skillet until warm. If the sauce is too thick add in a little chicken stock to help thin out the sauce as you reheat.
How long does creamed spinach last
You are more than welcome to store this for up to three days in the fridge. Make sure you store in an airtight container. Always use your best judgment in terms of quality. When in doubt, toss it out.
What to serve with creamed spinach
You can serve creamed spinach with so many things. From the classic Thanksgiving or Christmas feast to meatloaf, steak bites, pork, or chicken. While great for the holidays, this spinach side dish is so versatile, and we eat it all year round. Just like these crockpot glazed carrots.
Expert Tips
Use half and half in replace of whole milk for a thicker and creamier texture
Or reach for heavy cream for a richer flavor overall
Feel free to add 1/2 teaspoon of nutmeg for even more flavor
You can double the recipe if you plan to serve a crowd
Creamed spinach - a classic spinach side dish with a rich and creamy sauce.
Ingredients
1Tablespoonbutter
1/2small oniondiced
2clovesgarlicsmashed and sliced
3/4cupwhole milk
1-2Tablespoonscornstarch
1teaspoonsalt
1teaspoonblack pepper
2ouncecream cheese
2TablespoonsParmesan cheese
12ouncespinachwashed and dried
Instructions
In a large skillet, melt butter over medium heat. Add onion and cook, stirring often, until translucent (about 3 minutes). Add garlic and cook an additional 2 minutes, stirring often.
Heat the milk in a microwave for 25 seconds; whisk in the cornstarch. Pour mixture to skillet.
Add salt, pepper, cream cheese, and Parmesan cheese to skillet; whisk until well combined.
Stir in the spinach, coating the spinach completely in the cream mixture. Serve warm.
Notes
You can use frozen spinach in place of fresh. Just thaw and squeeze to remove as much liquid as possible before adding to the skillet in step 4.
Rinse canned spinach to remove excess salt. ½ cup of canned spinach contains: - More than your recommended daily value of Vitamin K to help with the formation of bones, tissues and hormones.
Wilted spinach is mixed through a silky smooth white sauce, flavoured with sautéed onion and garlic, then served with parmesan cheese. This is the side dish of your dreams! Creamed spinach can be mistaken for just a bunch of spinach and heavy cream thrown together — like abracadabra — and you have creamed spinach.
It is already washed and ready to eat, saving time in the kitchen. Canned spinach has a longer shelf life than fresh spinach, so it can be a good option when the fresh one is unavailable. Canned spinach can be used in various recipes or eaten on its own as a side dish.
If you eat spinach every day in excessive amounts (more than a bowl) there can be adverse health effects. Most commonly these include gas, bloating and cramps due to its high fiber content. Eating too much spinach can also interfere with the body's ability to absorb nutrients.
Chopped, tender, young Spinach and a smooth, delicately flavored sauce made with real cream - no artificial flavors or colors added - packed in a flavor-saving boilable cooking pouch.
Serve it as an easy veggie side at your holiday dinner to really add some fancy factor alongside your Thanksgiving turkey. Storage and reheating. If you have any leftovers, store in an airtight container in the fridge for up to 3 days. Alternatively, you can also freeze your creamed spinach for around 3 months.
Spinach can become bitter when sautéed due to its high levels of oxalic acid, which can be released when the leaves are cooked for too long or at too high a temperature. Additionally, overcooking can break down the chlorophyll in the spinach, leading to a bitter taste.
To cook fresh spinach in boiling water, place 1 pound of washed spinach, covered, in a small amount of boiling salted water. If you're wondering how long to boil spinach, it should only take a few minutes. Once the steam starts to foam, begin your timer. Cook for 3 to 5 minutes or until tender.
However, the absorption of calcium from milk and other rich-in-calcium ingredients won't be impaired by spinach's oxalic acid, which is why pairing spinach with dairy products helps ensure you gain all the nutrients you need. Oxalate may also be produced by body or converted from vitamin C during its metabolism.
Birds Eye® Steamfresh® Creamed Spinach is a tasty addition to any meal. Enjoy this spinach as a side dish at dinnertime, or incorporate it into your favorite recipes to add a serving of vegetables. Now dinner's complete with Birds Eye Steamfresh sides.
It is low in calories and contains beneficial antioxidants that promote overall health. By combining spinach with a creamy sauce, creamed spinach provides a delicious way to enjoy these nutritional benefits. However, it is important to keep portion sizes in mind, as the creamy sauce can add calories and fat.
DO NOT OVERCOOK. Overcooked spinach is mushy spinach. The spinach will be soft and wilted, but it should not be a watery mess. It's best to cook spinach immediately before serving to keep it tasting fresh.
Draining and rinsing of canned vegetables can reduce the sodium content from 9 23%. Analytical values for the three vegetables tested were lower than that declared on the label. Of all the nutrients tested, vitamin C decreased from 5-28% with draining and rinsing.
Compared to other salad greens, spinach can arrive at your house caked in a lot of dirt. The best way to discard this dirt is to fill a large pot or a large bowl with cool water.Place the spinach in there, swish the leaves around, and let them sit for at least five minutes.
Any slimy spinach should be thrown away, along with any spinach it has come in contact with. You don't want to eat decomposing plant matter (unless you're an insect or a worm!). It's important to remember, too, that spinach (like other leafy greens) can be be contaminated with bacteria such as E. coli.
Also, despite the popular belief that "fresh is best," frozen or canned baby spinach has just as many health benefits as fresh, often at less cost. Frozen or canned spinach is also easier to store, and keeps for a long time.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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