“Creamy Creamed Spinach”

Spinach is one of the most versatile vegetables around. If you’re like me I add spinach to sauces, pasta, casseroles, stir-fries, salads, and on pizza. However, my Creamy Creamed Spinach is a must try at your first opportunity. When you order that delicious steak at your favorite steak restaurant, do you order creamed spinach as a side? I know my husband and I do every time. Bet your mouth is watering at the thought. As a result, great creamed spinach leaves a big impression on your taste buds. So, if you haven’t ever tried to prepare this dish at home, give my recipe a try.

Creamy Creamed Spinach

This recipe is super easy and can be made in a flash. I call it a last minute recipe that pairs well with whatever you like even if you’re vegetarian. Yet, creamed spinach is most often paired with baked, grilled, broiled or roasted meats, steaks being the most popular. We enjoy creamed spinach with roasted chicken because what’s not to like.

Creamy Creamed Spinach

So, I said making my creamed spinach is a breeze. Start by melting butter and sauteing the shallot then add in garlic for a minute until fragrant. Do you have smell-a-vision? (laugh) Add in water and being adding spinach to wilt. Sprinkle in flour, stirring until all liquid has evaporated. Pour in cream and cook until thickened. Remove from heat and stir in Parmesan cheese, pepper, nutmeg and salt to taste. Serve immediately and watch everyone swoon over the taste.

Creamy Creamed Spinach

Creamed spinach feels decadent and is seen as a long cooked dish but oh nothing could be further from the truth. I say 30 minutes tops. So, don’t wait until the weekend, share this dish during the week. Who knew, right? Give your family a surprise one night soon. Smiles!

 

Creamy Creamed Spinach

1 – 16 oz. bag of baby spinach, washed and dried

1 T. salted butter

1/3 cup minced shallot

2 – 3 garlic cloves, finely minced

1 T. water

1 T. Wondra flour

1 cup heavy whipping cream

1/4 cup grated Parmesan cheese

1/2 t. black pepper (use white if preferred)

1/8 t. ground nutmeg

Salt to taste

 

In a large saucepan over medium-high heat, melt butter and sauté shallot until soft, about 2-3 minutes. Add in garlic and cook 1 minute.

Add in water and begin adding spinach to saucepan to wilt. Continue to stir as spinach is added and is wilted. Sprinkle spinach with Wondra, stirring until most liquid has evaporated.

Pour in whipping cream and cook until spinach thickens, about 3 minutes. Remove from heat and stir in Parmesan, pepper, nutmeg, and salt to taste.

Serve immediately.

 

Makes 4 servings.