Can I use fresh spinach instead of frozen?

Absolutely! You'll need about 3 pounds of fresh spinach since it cooks down significantly. Blanch it briefly in boiling water, then plunge into ice water, drain thoroughly, and chop before proceeding with the recipe.

Why is my creamed spinach watery?

The culprit is almost certainly not removing enough moisture from the cooked spinach. After cooking, let it cool slightly, then squeeze, squeeze, and squeeze some more through cheesecloth or a clean kitchen towel. This extra effort makes all the difference in the final texture.

Can I make this recipe lighter?

Yes! While it won't have quite the same rich mouthfeel, you can substitute Neufchâtel cheese for cream cheese, use half and half instead of heavy cream, and reduce the mozzarella by half for a lighter version that's still delicious.

What's the purpose of the nutmeg?

Nutmeg has a traditional partnership with creamed greens and adds a subtle warm complexity that enhances the other flavors without being distinctly noticeable. It's optional but highly recommended for that "what makes this so good?" quality.

Best Creamed Spinach Recipe

Description

This simple and creamy creamed spinach recipe combines frozen spinach with a luscious, flavorful cream sauce that includes cream cheese, heavy cream, and two kinds of cheese. It’s easy to make and perfect as a side dish for any meal.

Ingredients

Units Scale

Primary Ingredients

3 (10 oz) bags frozen chopped spinach
2 tablespoons butter
1 medium yellow onion, diced
6 large garlic cloves, minced
4 oz cream cheese
1 cup heavy cream, or half and half
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon freshly ground nutmeg, optional
Salt and freshly cracked pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook spinach: Cook spinach in the microwave according to package directions. Remove excess water by squeezing carefully using a cheese cloth, a tea towel, a fine mesh sieve, or a colander. Set aside.
Sauté the aromatics: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until translucent. Add minced garlic and cook for 30 seconds until fragrant.
Make the cream sauce: Add cream cheese to the skillet and cook, stirring constantly, until melted. Add heavy cream and cook for 2 minutes. Stir in mozzarella cheese, parmesan cheese, optional nutmeg, and season with salt and freshly cracked pepper.
Combine and heat spinach: Fold the drained spinach into the cream sauce. Stir to combine and cook for an additional minute to reheat the spinach thoroughly. Serve immediately!

Notes

Store: Refrigerate the cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, and then microwave another 30 seconds. You can also reheat in a pan over medium-low heat for 6 to 8 minutes.
Freeze: Freeze leftover creamed spinach in an airtight container for up to 3 months. For best results, thaw overnight in the fridge before reheating. Alternatively, reheat straight from frozen by placing the spinach in a bowl with 1 tablespoon of water. Heat it for 1 minute at a time until softened and warm.
Strain: It is VERY important to strain the excess water out of the spinach to ensure your creamed spinach is not runny. Use cheese cloth, or a fine mesh sieve and a spoon, to squeeze the moisture out.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 7g
Cholesterol: 40mg