Creamed Spinach Comfort (Printer-Friendly)
A cozy mix of baby spinach and a rich cream sauce with nutmeg warmth, ideal as a side or on its own.
# List of Ingredients:
→ Dairy and Fats
01 -
2 tablespoons unsalted butter
02 -
1 cup heavy cream
03 -
1/2 cup grated Parmesan cheese (optional)
→ Produce and Aromatics
04 -
2 cloves garlic, minced
05 -
1 small shallot, finely chopped
06 -
20 ounces baby spinach, roughly chopped
→ Pantry
07 -
2 tablespoons all-purpose flour
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1/8 teaspoon ground nutmeg (optional)
# Preparation Steps:
01 -
Finely chop the shallot and mince the garlic. Wash, dry thoroughly, and roughly chop the baby spinach, removing any tough stems.
02 -
Melt butter in a large skillet over medium heat. Add shallot and garlic, cooking until fragrant and translucent, about 2 minutes.
03 -
Sprinkle flour over the cooked aromatics, stirring constantly for 1–2 minutes to form a smooth paste and eliminate raw flour taste.
04 -
Gradually whisk in heavy cream, stirring to avoid lumps. Bring to a gentle simmer, then add salt, black pepper, and nutmeg if using. Simmer for 2–3 minutes until sauce thickens.
05 -
Introduce chopped spinach gradually, allowing each addition to wilt before adding more. Cook for 6–8 minutes, stirring occasionally until most liquid evaporates and sauce thickens.
06 -
Remove skillet from heat and fold in Parmesan cheese if desired, allowing it to melt for extra creaminess. Taste and adjust seasoning before serving hot.
# Additional Suggestions:
01 -
Ensure spinach is thoroughly dried before cooking to prevent watery sauce.
02 -
Cook the roux adequately to avoid raw flour flavor and achieve silky texture.
03 -
Simmer the sauce uncovered if it appears too thin after adding spinach to reach desired thickness without overheating.
04 -
For dairy-free or vegan alternatives, replace butter with olive oil, heavy cream with evaporated milk, and Parmesan cheese with nutritional yeast.