Buttermilk Creamed Spinach
Indulge in the velvety richness of Buttermilk Creamed Spinach, a comforting side dish that takes classic creamed spinach to the next level with the tangy twist of buttermilk. Fresh spinach leaves are blanched for vibrant color and tender texture, then enveloped in a luscious, silky sauce made with a roux of unsalted butter, sautéed onions, and garlic. The addition of creamy whole milk and tangy buttermilk creates a perfect balance of flavors, accented by a hint of freshly grated nutmeg and a sprinkle of black pepper. Optional parmesan cheese adds a layer of savory decadence, making this dish a crowd-pleaser at family dinners or holiday feasts. Quick to prepare in just 25 minutes, this versatile recipe pairs beautifully with roasted meats, poultry, or hearty vegetarian mains. Elevated comfort food at its finest!
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Recipe Information
Ingredients
- 450 grams fresh spinach leaves
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 250 milliliters whole milk
- 125 milliliters buttermilk
- 0.25 teaspoons nutmeg, freshly grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 30 grams parmesan cheese, finely grated (optional)
Instructions
Thoroughly wash the spinach leaves and remove any tough stems. Set aside.
In a large pot of boiling water, blanch the spinach for 1-2 minutes until just wilted. Immediately transfer to an ice bath to cool. Drain the spinach and squeeze out excess water. Chop roughly and set aside.
In a large skillet or saucepan, melt the unsalted butter over medium heat.
Add the finely diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the whole milk while whisking to create a smooth sauce. Allow it to simmer for 2-3 minutes, stirring frequently, until the mixture thickens.
Reduce the heat to low and stir in the buttermilk, grated nutmeg, salt, and black pepper. Adjust seasoning to taste.
Add the chopped, blanched spinach to the pan and stir until the spinach is fully coated in the sauce. Cook for another 2-3 minutes to heat through.
If desired, sprinkle the finely grated parmesan cheese over the spinach and stir until melted and incorporated.
Serve warm as a side dish to accompany meats, poultry, or roasted vegetables.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 24.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1290 mg | 99% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3285 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
