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Creamed Spinach

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Creamed Spinach is a rich and creamy side dish featuring tender spinach cooked in a velvety béchamel sauce, perfect for pairing with steak or roasted meats.

Ingredients

Scale
  • 1 lb fresh spinach, washed and chopped
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened but not browned, about 3-4 minutes.
  2. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
  3. Gradually whisk in the milk and heavy cream, continuing to stir until the mixture thickens to a creamy sauce, around 3-5 minutes.
  4. Add the chopped spinach to the skillet and cook until wilted and tender, approximately 4-5 minutes.
  5. Season with nutmeg, salt, and pepper. Stir in the Parmesan cheese if using, allowing it to melt into the sauce.
  6. Remove from heat and serve warm as a side dish.

Notes

For extra richness, try adding a splash of cream cheese or a pinch of cayenne pepper for a subtle kick.

Find it online: https://grilldrip.com/creamed-spinach-easy-creamy-recipe/