Creamed spinach is rich, velvety, and absolutely irresistible! With the perfect balance of creaminess and flavor, it’s a side dish that pairs beautifully with any meal. Even picky eaters will be asking for seconds! Whether you’re serving it for a holiday feast or a cozy weeknight dinner, this recipe is a must-try. And if you’re looking for more delicious ways to enjoy your veggies, don’t miss our Parmesan Roasted Asparagus or Garlic Parmesan Roasted Potatoes.
What Makes This Creamed Spinach So Good?
The ingredients in this recipe come together to create a creamy, savory dish that’s hard to resist. One of the best parts? It all comes together in a Dutch oven! If you don’t have one yet, it’s a great investment. Dutch ovens are perfect for soups, stews, and dishes like this because they retain heat well and cook evenly. If you don’t have one, a heavy, deep pot will work just as well.
Can We Use Frozen Spinach?
Absolutely! This recipe calls for 2 pounds of fresh spinach which is equal to about 20 ounces of frozen spinach. Be sure to thaw it completely and squeeze out the excess liquid using a paper towel before adding it to the dish. Just like with fresh spinach, add it at the end of the cooking process.
How To Store & Reheat Creamed Spinach
To store creamed spinach, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. If you need to store it longer, freeze it in a freezer-safe container for up to 3 months. When reheating, warm it gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of milk or cream to bring back its creamy texture.
Creamed Spinach
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 bags (16 ounces each) fresh spinach
- 3 tablespoons butter
- 1 small shallot, minced (about 2 tablespoons)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 cups half and half
- 1 cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, finely grated
- 4 ounces cream cheese
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat.
- Add spinach and cover for 1 minute. Continuously toss the leaves until they are slightly wilted and bright green, about 2-3 minutes.
- Transfer the spinach to a strainer to drain excess liquid, then place it on a work surface lined with paper towels. Set aside to cool.
- Wrap the spinach in the paper towels and squeeze out any remaining liquid. Chop into ½-inch pieces.
- In the same Dutch oven, melt butter over medium-high heat. Add shallot and cook until fragrant and translucent, about 5-6 minutes. Add garlic and cook for 1 more minute.
- Stir in flour, salt, black pepper, cayenne pepper, and nutmeg.
- Slowly pour in half and half, stirring constantly, and bring to a low boil.
- Add mozzarella, parmesan, and cream cheese. Reduce heat to low and cook, stirring, until the mixture is thickened.
- Add the chopped spinach and toss to coat in the cream sauce. Cook and stir until heated through, about 2 minutes.
- Serve immediately.
This recipe is adapted from Iamhomesteader’s Creamed Spinach.
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