Creamed Spinach Comfort Side (Printer-Friendly)
Spinach blended in a rich, creamy sauce with subtle aromatics for a timeless, satisfying side.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
800 g fresh spinach, thoroughly washed and coarsely chopped (or 500 g well-drained frozen spinach)
02 -
1 medium yellow onion, finely diced
03 -
2 cloves garlic, minced
→ Dairy & Seasonings
04 -
40 g unsalted butter
05 -
120 ml double (heavy) cream
06 -
80 ml whole milk
07 -
40 g freshly grated Parmesan or Gruyère cheese (optional, for enhanced richness)
08 -
1/4 teaspoon ground nutmeg
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps to Prepare:
01 -
In a large sauté pan over medium heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and sauté for approximately 30 seconds, ensuring the garlic is fragrant but not browned.
02 -
Gradually add the chopped fresh spinach to the pan, stirring after each addition and allowing it to wilt down before adding more. If using frozen spinach, ensure it is thoroughly drained and add directly to the pan. Continue to cook, stirring often, until all spinach is wilted and any excess liquid has evaporated.
03 -
Pour the double cream and whole milk into the pan, stirring gently to combine with the spinach. Sprinkle in the ground nutmeg, salt, and freshly ground black pepper. Allow the mixture to simmer for 2-3 minutes until slightly thickened and the spinach is evenly coated in the creamy sauce.
04 -
If using, add the freshly grated Parmesan or Gruyère cheese to the pan. Stir continuously until the cheese has completely melted and the sauce becomes velvety and rich.
05 -
Taste and adjust the seasoning as necessary. For a thinner sauce, add a splash of extra milk; for a thicker sauce, cook for an additional minute, stirring gently.
06 -
Transfer the creamed spinach to a warm serving dish. Serve immediately alongside your chosen main course, ensuring it remains hot and luscious.
# Extra Cooking Tips:
01 -
Spinach reduces significantly in volume when cooked; use more than expected to yield ample portions.
02 -
Squeeze excess moisture from frozen spinach before adding to prevent a watery sauce.