Homemade Creamed Spinach

This rich and creamy creamed spinach recipe is an easy side dish made with fresh spinach, garlic, shallots, and parmesan. Perfect for holidays or weeknight dinners.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 241kcal

Equipment

Large saucepan
Whisk

Ingredients

6 Tablespoons butter divided
16 ounces baby spinach
1 shallot finely chopped
3 garlic cloves finely chopped
3 Tablespoons flour
1 ½ cups half & half
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
½ cup grated parmesan
2 Tablespoons fresh parsley

Instructions

In a large saucepan, place 2 tablespoons of butter and the spinach and cook over low/medium heat until the spinach is wilted. Scoop out the spinach and place in a bowl and set aside.
Return the saucepan to the heat and add the remaining 4 tablespoons of butter and the chopped shallot. Cook the shallot for 2-3 minutes before adding the chopped garlic. Cook the garlic for about 30 seconds, stirring constantly to prevent burning.
Add in the flour, salt, pepper and nutmeg and using a whisk to stir the flour and cook it for about 1-2 minutes before whisking in the half & half.
Cook the cream sauce until it starts to thicken, whisking constantly.
Once the sauce thickens, turn off the heat and add in the parmesan, chopped parsley and add back the spinach. Stir thoroughly. Serve hot.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition