This Creamed Spinach is a decadent and rich side dish that combines fresh spinach with a creamy sauce and is the perfect addition to a romantic dinner.
I have always loved spinach. I think my love affair with this mild yet incredibly healthy dark leafy greens started because of Popeye. I kid you not. When he squeezed that can of spinach (can you even buy spinach in a can?) into his mouth, it always looked so freakin’ delicious. I don’t remember eating much fresh spinach when I was a kid, but we ate a lot of frozen spinach. I remember cooking up pretty large quantities and enjoying it on my plate with some butter and salt. I’m pretty sure my love of spinach is why I’m still alive today and cancer free (so far) despite the vast amount of processed foods we ate growing up. Pretty much everyone my age did because I don’t think anyone realized how toxic those Hungry Man TV dinners were. Oh, I used to love those.
From time to time we would get frozen creamed spinach too. I remember loving it. I’m pretty sure that if I tasted the same stuff today, I would think it was disgusting. This creamed spinach I made for this post is drastically different than the frozen stuff I ate as a kid too. No, this is the real thing. The kind of rich and creamy side you’d see at a fancy and very expensive steak house. Its the ultimate combination of good versus bad, healthy versus naughty, good for your heart versus bad for your arteries. But it is oh so good.
- 10 ounce package baby spinach washed
- 1 Tbs salted butter
- 2 shallots diced
- 2 cloves garlic minced
- 1 Tbs all purpose flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 tsp white pepper
- dash of nutmeg
- salt to taste
- In a medium saucepan, boil about a half inch of water. Add the spinach and cover. Allow to cook only until all the spinach has wilted, about a minute, then transfer to a bowl of ice water. Drain the spinach and squeeze out as much liquid as possible. Roughly chop the blanched spinach and set aside.
- In a large pan over medium high heat, melt the butter and cook the shallots until fragrant, about 2 minutes. Add the garlic, stir, and cook for another minute.
- Reduce the heat to medium, add the flour, stir, and allow to cook for about 2-3 minutes. Whisk in the milk and the heavy cream and stir until the mixture thickens. Remove from heat and stir in parmesan and chopped spinach. Season with white pepper, nutmeg, and salt. Serve immediately.