Fight Over the Spoon Creamed Spinach
Dive into decadence with this unforgettable "Fight Over the Spoon Creamed Spinach" recipe—an irresistible side dish that will leave everyone clamoring for seconds. Featuring fresh baby spinach folded into a luxuriously creamy sauce made with Parmesan, cream cheese, and a hint of nutmeg, this dish strikes the perfect balance of comfort and elegance. A velvety base of whole milk and heavy cream thickened with a golden roux ensures a smooth, rich texture, while sautéed garlic adds a layer of aromatic depth. Whether served alongside a holiday roast or as a standout at a weeknight dinner, this creamed spinach recipe is easy to prepare, bursting with flavor, and guaranteed to elevate any meal. Your spoon—and your guests—will thank you!
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Recipe Information
Ingredients
- 16 ounces fresh baby spinach
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 4 ounces cream cheese, softened
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons ground nutmeg
Instructions
Rinse the fresh baby spinach thoroughly under cold water and set aside.
In a large pot, bring a few inches of water to a boil. Add the spinach and cook for 1-2 minutes, or until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, squeeze out as much water as possible and chop the spinach finely. Set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute, or until fragrant.
Sprinkle the flour into the skillet, stirring continuously to form a roux. Cook the roux for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring constantly, until it thickens and coats the back of a spoon.
Lower the heat and add the Parmesan cheese, cream cheese, salt, black pepper, and ground nutmeg. Stir until the cheeses are melted and the sauce is smooth.
Fold the chopped spinach into the cream sauce, mixing until evenly coated.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Transfer the creamed spinach to a serving dish and serve immediately. Optional: garnish with a sprinkle of Parmesan cheese for a touch of extra flavor.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 23.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1442 mg | 111% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3174 mg | 68% | |
*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.
