Creamed Spinach Recipe

Wilt and drain

Rinse the spinach thoroughly and remove any large stems. In a large skillet or sauté pan over medium-high heat, add the spinach in batches if needed. Sprinkle with 1 tsp kosher salt while it wilts. Cook, tossing, until just wilted, about 2–4 minutes per batch. Transfer wilted spinach to a colander and press or squeeze out as much liquid as possible using the back of a spoon or clean kitchen towel. Chop coarsely and set aside.

Sauté aromatics

In the same large skillet, melt 3 tablespoons unsalted butter over medium heat. Add the finely minced shallot and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Make roux

Sprinkle 1½ tablespoons all-purpose flour over the softened shallot and garlic. Stir constantly for 1–2 minutes to cook the flour and form a light roux; it should be bubbling gently but not darkening.

Add liquids

Slowly whisk in 1 cup whole milk until smooth and slightly thickened. Stir in ½ cup heavy cream and continue to cook, stirring occasionally, until the mixture is gently simmering and coats the back of a spoon, about 3–5 minutes.

Finish the sauce

Reduce heat to low and whisk in ½ cup freshly grated Parmesan, 2 tablespoons cream cheese (if using), 1 teaspoon ground nutmeg, and ½ teaspoon freshly ground black pepper. Taste and adjust seasoning with an additional pinch of salt only if needed (remember spinach was salted). Cook another 1–2 minutes until the cheese is melted and the sauce is smooth.

Add the well-drained, chopped spinach to the cream sauce and stir to combine thoroughly. Cook over low heat, stirring, just until the spinach is heated through and fully incorporated, 2–3 minutes. If the mixture seems too thick, stir in up to 2 tablespoons milk to reach desired consistency.

Stir in 1 teaspoon fresh lemon juice and, if using, 1 teaspoon hot sauce. Taste and adjust seasoning with black pepper or salt as needed. Transfer to a serving dish and sprinkle with an extra 2 tablespoons grated Parmesan before serving.