Creamed Lemon Spinach
Brighten up your dinner table with the luxurious flavors of Creamed Lemon Spinach—a creamy, buttery side dish infused with the zesty freshness of lemon. This quick and easy recipe transforms tender wilted spinach into a rich, velvety delight, thanks to a smooth roux made with garlic, milk, and a touch of heavy cream. Elevating the dish is a tantalizing blend of parmesan cheese, freshly squeezed lemon juice, and fragrant lemon zest, delivering a perfect balance of richness and vibrancy. Ready in just 25 minutes, this versatile, crowd-pleasing recipe pairs beautifully with roasted meats, grilled fish, or your favorite vegetarian main. If you’re looking for a side dish that’s both elegant and easy to prepare, Creamed Lemon Spinach is your answer!
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Recipe Information
Ingredients
- 10 cups fresh spinach
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg (optional)
Instructions
Rinse the spinach thoroughly under cold water to remove any dirt, then pat dry with a clean kitchen towel.
In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Add the spinach in batches, cooking until wilted, about 2-3 minutes per batch. Transfer the cooked spinach to a colander and press gently with a spoon to remove excess liquid. Set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Sprinkle the flour over the garlic and butter mixture, stirring constantly to create a smooth paste (roux). Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens.
Stir in the lemon zest, lemon juice, parmesan cheese, salt, black pepper, and nutmeg (if using). Mix well to combine.
Return the cooked spinach to the skillet and stir to coat it evenly in the creamy sauce. Cook for an additional 2-3 minutes to warm through.
Taste and adjust seasoning if necessary. Remove the skillet from heat and transfer the creamed lemon spinach to a serving dish.
Serve immediately as a side dish, garnished with extra lemon zest or grated parmesan if desired.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 199 mg | 15% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 97 mg | 2% | |
*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.
