Description
This classic creamed spinach recipe features tender fresh spinach cooked in a rich, velvety sauce made with shallots, garlic, heavy cream, and Parmesan cheese. It's a comforting and flavorful side dish perfect for pairing with a variety of main courses.
Ingredients
Scale
Spinach and Sauce
- 3 tablespoons unsalted butter
- 2 shallots, diced (⅔ cup)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 20 ounces fresh spinach
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Melt Butter and Sauté Shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and several grinds of black pepper. Cook for about 4 minutes or until the shallots are softened and translucent.
- Add Garlic and Flour: Stir in the grated garlic, then sprinkle the all-purpose flour over the mixture. Stir well to combine and cook for about 1 minute to eliminate the raw flour taste.
- Simmer Cream Mixture: Pour in the heavy cream and reduce the heat to low. Simmer gently, stirring occasionally, for 5 to 10 minutes or until the cream thickens enough to coat the back of a spoon.
- Incorporate Parmesan Cheese: Add the freshly grated Parmesan cheese to the cream sauce and stir continuously until the cheese has melted completely and the sauce is smooth.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook, stirring frequently, until the spinach is just wilted and the sauce thins slightly due to released moisture.
- Thicken Sauce and Add Lemon Juice: Continue cooking for an additional 2 to 3 minutes to allow the sauce to thicken again. Stir in the teaspoon of fresh lemon juice and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve: Remove from heat and serve immediately as a delicious side dish.
Notes
- Use fresh spinach for best texture and flavor; baby spinach works well too.
- To make this dish lighter, substitute half-and-half for heavy cream but expect a less creamy texture.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
- Add a pinch of nutmeg for a warm, aromatic flavor if desired.
- Make sure to drain excess water from spinach if previously washed and very wet to avoid a watery sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
