Description
A rich and creamy creamed spinach recipe made with fresh spinach, shallots, garlic, Parmesan cheese, and a luscious cream sauce, perfect as a savory side dish for any meal.
Ingredients
Scale
Spinach
- 20 ounces fresh spinach
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
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Prepare the base: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and freshly ground black pepper. Cook for 4 minutes until the shallots become soft and fragrant.
- Add garlic and flour: Stir in the grated garlic cloves followed by the all-purpose flour. Cook briefly to combine the flavors and create a roux base.
- Add cream and thicken: Pour in the heavy cream and reduce the heat to low. Simmer gently, stirring occasionally, for 5 to 10 minutes until the cream sauce thickens enough to coat the back of a spoon.
- Incorporate cheese: Add the freshly grated Parmesan cheese to the sauce and stir until melted and fully incorporated, creating a smooth and creamy texture.
- Add spinach: Add the fresh spinach to the skillet and cook while stirring frequently until the spinach is just wilted. The sauce will thin slightly from the moisture released by the spinach.
- Thicken the sauce: Continue cooking for an additional 2 to 3 minutes to reduce and thicken the sauce again, stirring occasionally.
- Finish and season: Stir in the fresh lemon juice and adjust seasoning with additional salt and pepper if needed. Serve warm as a delightful side dish.
Notes
- Use fresh spinach for the best flavor and texture; baby spinach can be used for a more tender result.
- To make this dish lighter, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Parmesan cheese adds a salty, savory depth; you can substitute with Pecorino Romano if desired.
- For a smoother sauce, ensure you cook the flour briefly to avoid a raw taste before adding the cream.
- Add lemon juice gradually, tasting as you go, to balance richness with a refreshing acidity.
- This dish pairs well with steak, roasted chicken, or grilled fish.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
