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Creamed Spinach

Created by: Howcan Team

Ingredients

2 pounds fresh spinach, washed and trimmed
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/4 teaspoon nutmeg
Salt and pepper to taste

Instructions

In a large pot, bring 1 inch of water to a boil. Add the spinach and cook until wilted, about 2-3 minutes. Drain the spinach and squeeze out excess water. Chop the spinach and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute.
Sprinkle 1/4 cup of flour over the butter and garlic, stirring constantly for 1-2 minutes to make a roux.
Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream, stirring until smooth and thickened, about 3-4 minutes.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until heated through.
Season with 1/4 teaspoon of nutmeg, salt, and pepper to taste. Serve hot and enjoy!

Creamed spinach is a classic side dish that has been enjoyed for centuries. It is believed to have originated in France, where it was a popular dish among the aristocracy. The dish made its way to the United States in the 19th century and became a staple in fine dining establishments. Renowned chefs such as Julia Child and Jacques Pépin have popularized creamed spinach in their cookbooks and television shows, further cementing its status as a beloved dish. Today, creamed spinach can be found on the menus of upscale restaurants and steakhouses across the country. The key to a delicious creamed spinach lies in the quality of the ingredients, particularly the fresh spinach and rich cream. Some chefs also add a touch of nutmeg or a sprinkle of Parmesan cheese to elevate the flavors. For a unique twist on the classic recipe, some cooks incorporate ingredients like bacon, garlic, or Gruyère cheese to add depth and complexity to the dish. Whether served alongside a juicy steak or as a standalone side, creamed spinach continues to be a timeless favorite.

25 min

180 calories

Instructions

In a large pot, bring 1 inch of water to a boil. Add the spinach and cook until wilted, about 2-3 minutes. Drain the spinach and squeeze out excess water. Chop the spinach and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute.
Sprinkle 1/4 cup of flour over the butter and garlic, stirring constantly for 1-2 minutes to make a roux.
Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream, stirring until smooth and thickened, about 3-4 minutes.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until heated through.
Season with 1/4 teaspoon of nutmeg, salt, and pepper to taste. Serve hot and enjoy!