Creamed Spinach Recipe
Make Creamed Spinach Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spinach
Cream base
Cheese & finishing
Method
Spinach
- 1
Blanch the spinach
Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add the spinach in batches if necessary and cook until wilted, about 30–60 seconds for baby spinach. Use a slotted spoon or tongs to transfer the spinach immediately to a bowl of ice water to stop cooking (shock) and preserve color.
- 2
Drain and squeeze
Once cooled (about 1–2 minutes), drain the spinach well in a colander. Press and squeeze out as much water as possible with your hands or wrap in a clean kitchen towel and twist; you should end up with a compact ball of spinach. Roughly chop the squeezed spinach if leaves are large, and set aside.
Cream base
- 3
Cook aromatics
In a large skillet or sauté pan set over medium heat, melt 3 tbs unsalted butter. Add the finely minced shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 4
Make a roux
Sprinkle 2 tbs all-purpose flour over the softened shallot and garlic. Stir constantly and cook for 1–2 minutes to remove the raw flour taste; the mixture should bubble lightly but not darken significantly.
- 5
Add milk and cream
Slowly whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream, ensuring no lumps remain. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 3–5 minutes.
- 6
Season and enrich
Reduce heat to low. Stir in 1 tsp ground nutmeg, 1 tsp freshly ground black pepper, and 2 oz softened cream cheese (if using) until fully incorporated and smooth. Taste and adjust seasoning — add a pinch of salt if needed (reserve final salt until spinach is combined).
Combine & finish
- 7
Combine spinach and cream sauce
Add the well-drained chopped spinach to the cream sauce. Stir to combine and cook gently over low heat for 2–3 minutes so the flavors meld and any remaining liquid evaporates. If the mixture seems too thin, simmer a minute longer; if too thick, add a tablespoon of milk to loosen.
- 8
Add cheese and finish
Stir in 1 tbs grated Parmesan and 1 tsp lemon juice (optional) until incorporated. Taste and add salt to taste. Remove from heat.
- 9
Serve
Transfer creamed spinach to a serving bowl and serve hot as a side. It pairs well with steak, roasted meats, or as part of a holiday plate.