Creamed Spinach is a rich and creamy side dish featuring tender spinach cooked in a smooth Parmesan-infused sauce with subtle hints of garlic and nutmeg. This classic preparation offers a comforting and flavorful addition to any meal.
Total Time:25 minutes
Yield:4 servings
Ingredients
Spinach
1 pound fresh spinach, washed and trimmed
Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg (optional)
Instructions
Blanch Spinach: In a large pot, bring water to a boil and blanch the fresh spinach for 3 minutes until wilted. Drain thoroughly and chop the spinach coarsely, setting it aside.
Make Roux: In a skillet over medium heat, melt the butter. Stir in the all-purpose flour and cook, stirring constantly, for 1 minute to form a roux.
Prepare Sauce: Gradually whisk in the milk into the roux, cooking continuously until the sauce thickens and becomes smooth. Then, stir in garlic powder, grated Parmesan cheese, salt, pepper, and nutmeg if using to enhance flavor.
Combine Spinach and Sauce: Add the chopped spinach to the thickened sauce and mix well to combine all ingredients evenly.
Heat Through: Cook the creamed spinach mixture for an additional 3 minutes on medium heat, stirring occasionally until heated through and flavors meld.
Serve: Remove from heat and serve the creamed spinach warm as a delicious side dish.
Notes
Press the blanched spinach to remove excess water for a creamier texture.
Use whole milk for a richer sauce or substitute with low-fat milk for a lighter version.
Freshly grated Parmesan cheese enhances flavor more than pre-grated varieties.
A pinch of nutmeg adds warmth but can be omitted if preferred.
Adjust seasoning with salt and pepper according to taste.
For a gluten-free option, substitute flour with cornstarch or a gluten-free flour blend.
