Creamed spinach is a Southern staple that’s perfect for serving alongside a big, juicy cut of Texas beef.
Growing up, wilted greens of any kind was a regular thing on our table, and I loved all of it. I would even happily eat spinach straight out of the can.
The best way to eat it was always as creamed spinach, though. It ain’t so healthy, but it tastes excellent. It’s still spinach, so at least part of it is healthy.
I used fresh spinach for this recipe because the texture is the best that way. If you want to substitute frozen spinach to save a little time and space in your fridge, you can use one 10 oz. package, rather than one lb. of fresh.
You’ll need to add 50% more of the balance of the ingredients if you make that substitution because a 10 oz. frozen package is roughly equivalent to 1 1/2 pounds of fresh spinach.
Creamed Spinach
Equipment
Ingredients
- 1 lb. baby spinach - stems removed
- 2 tbsp. unsalted butter
- 1 tbsp. shallots - finely chopped
- 1 1/2 tbsp. all-purpose flour
- 1 clove garlic - minced
- 1 cup half and half
- 4 oz. cream cheese
- 1/2 tsp. Kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. grated nutmeg
- 2 tbsp. Parmesan cheese - grated
Instructions
- Bring a large pot of salted water to a boil. Toss in the spinach and cook, stirring thoroughly for 30 seconds. Drain in a colander. Press out the water, then chop well and set aside.
- Add butter to a pan over medium heat, once melted and beginning to foam, add the shallots and cook until soft. About 5 mins.
- Add in flour. Cook, stirring constantly, until smooth and starting to change color. 2-3 minutes.
- Add the half and half, cream cheese, garlic, salt, pepper, and nutmeg. Simmer, stirring constantly, until the cream cheese is melted and combined.
- Add the spinach and Parmesan. Stir to combine.
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