Fresh spinach leaves are the star of this savory creamed spinach recipe, which is sure to excite your taste buds with its rich and creamy flavors. Creamed Spinach is an excellent side dish that's both delicious and nutritious!
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Why you'll love this recipe
Fresh spinach is an excellent ingredient to work with when making creamed spinach, and this recipe does not disappoint! Its combination of fresh leafy greens, heavy cream, and Parmesan cheese creates a dish that's both comforting and nourishing, making it a perfect addition to any meal.
It's the perfect accompaniment to a juicy steak or roasted chicken, and its bright green color is a feast for the eyes as well as the taste buds.
As an easy side dish, creamed spinach not only delivers a delicious and satisfying complement to your main course but it's also packed with nutrients that promote overall health and well-being.
Ingredients
Here's what you'll need to make a delicious and perfectly creamy creamed spinach dish that's sure to impress:
- Fresh spinach. Use fresh spinach leaves that are bright green and free from any wilting or yellowing.
- Heavy whipping cream. Don't sub the cream! This is what helps makes the sauce rich and flavorful.
- Garlic. I use at least 3 garlic cloves, sometimes more! Always measure garlic with your heart.
- Provolone. This is a great melting cheese which makes this creamy sauce velvety-smooth.
- Parmesan. Gives a sharp and nutty compliment to this comforting side dish.
- Olive oil. Feel free to substitute in your favorite high-quality oil.
- Butter. You can use salted or unsalted for this recipe.
- Salt and pepper.
Step-by-step instructions
Heat the oil in a medium-sized stockpot (I love using my dutch oven!) over medium-high heat. Add the spinach, cook, and stir until it's wilted.
Drain the spinach in a colander. Press out as much liquid as possible using a spatula or a wooden spoon. You can also use a clean kitchen towel or cheesecloth to do this. Set the drained spinach aside.
In the same stockpot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, 30 seconds to 1 minute.
Dump the spinach back into the pot and stir in the heavy cream. Add the provolone cheese slices and parmesan cheese. Stir until the cheese is melted.
Season the creamed spinach with salt and pepper. Serve hot!
Tips & tricks
Use fresh spinach. The quality of your ingredients is key to making a delicious creamed spinach dish. Use fresh spinach leaves that are bright green and free from any wilting or yellowing.
Don't overcook the spinach. You want the spinach to be bright green and tender.
Squeeze out excess water. It's important to squeeze out as much excess water as possible to prevent the cream sauce from becoming watery.
Recommended tools
- Dutch Oven. This is one of my favorite pots! You can also use a stockpot.
- Colander. Quickly and easily drain your cooked spinach in a large colander.
Storing
To store leftover creamed spinach, let it cool down to room temperature. Once it has cooled, transfer the spinach to an airtight container and place it in the refrigerator. Make sure to use the spinach within 3-4 days, as it may start to lose its texture and flavor after that time.
Reheating
Microwave leftovers in a microwave-safe container, stirring every 30 seconds or so, until hot.
Reheat creamed spinach on the stovetop over medium heat. Stir occasionally until it's heated through.
You may need to add a splash of cream or a pat of butter to loosen up the mixture as it reheats, as the sauce may thicken and become more solid as it cools.
More side dishes
- Creamy Honey Butter Skillet Corn
- Garlic Butter Green Beans
- Crispy Fried Potatoes
- Baked Zucchini Bites
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Recipe
Creamed Spinach
Equipment
Ingredients
- 1 tablespoon olive oil
- 40 oz fresh spinach roughly chopped
- 2 tablespoon butter salted or unsalted
- 3 garlic cloves minced
- 1 ½ c heavy cream
- 8 slices provolone
- ¾ c parmesan
- salt and pepper to taste
Instructions
- Heat the oil in a medium-size stock pot over medium-high heat. Add the spinach. Cook and stir until wilted.
- Drain in a colander, squeezing out as much liquid as possible. Set aside.
- In the same stockpot, melt the butter over medium heat. Add the garlic and cook until fragrant, 30 seconds to 1 minute.
- Add the spinach to the pot and stir in the heavy cream. Add the provolone and parmesan. Stir until the cheese is melted.
- Season with salt and pepper. Serve hot.
Nutrition
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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