Creamed Spinach is the decadent, fancy way to eat leafy greens. Why not treat yourself?
When I was a kid, my rich grandpa would take our family out to supper clubs all the time. The one we frequented the most was called the Fox and Hound. To my young eyes, it felt like we were eating in a museum of sorts, filled with so many stuffed birds, foxes, and bears that they must’ve had a full-time taxidermist on their staff.
Beyond the gaudy decor, what really stuck with me was the quality of the food. Supper club food is generally high-end and prepared by skilled hands that have been professionally cooking for many years. I have a lot of fond memories of the meals in that particular supper club—especially the steak. And, to a degree, I’m even more fond of the side that came with the steak: creamed spinach.
This creamed spinach recipe is just the kind of side you’d find in a fancy restaurant or a country club—hearty, creamy, and oh-so-cheesy. The combination of sautéed spinach and a creamy Parmesan sauce brings together savory flavors that even people who aren’t spinach fans will appreciate. Best of all, creamed spinach is fairly easy to make, and it’s perfect for a fancy weekend dinner with friends and family.
Is Creamed Spinach Healthy?
Let’s not kid ourselves. Creamed spinach is an undeniably rich side dish. Overall, it’s high in calories and saturated fat due to the butter, whole milk, and Parmesan cheese. But despite all the richness in this dish, spinach is the heart of it, and spinach contains nutrients like iron, fiber, and vitamin A. You’ll just be better off eating this dish in moderation!
It’s not beyond some healthy tweaks, however. You could trade the whole milk for two percent or skim milk, but keep in mind that this could affect the creaminess and flavor of the dish. Overall, this recipe is vegetarian and relatively low-carb, so at least it has that going for it!
A Note On Adding Flour
When I first started cooking, I was amazed at how important flour is for creating creamy sauces, but I was a little intimidated by the idea of incorporating it and not letting it burn! In creamed spinach, the flour is key to achieving that signature velvety texture, and the trick is to sprinkle it in slowly while stirring to avoid lumps. I like to do this by putting the flour in a small mesh strainer over the pan and simply shaking the strainer to “dust” the flour into the pan gradually and evenly. Keep stirring, and within a couple of minutes, you’ll have a smooth, creamy consistency. Make sure you don’t leave it alone on the hot stove, though, or it could scorch, which means you should probably throw the whole batch away!
How Do I Store Leftovers?
Leftovers should stay fresh in an airtight container in the fridge for up to 3 days. You can freeze it too, in freezer-safe containers, for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
Serving Suggestions
Seeing that this is a supper club classic, it’s only fair that you serve it up with a hearty main dish. Try it with this Keto Steak With Garlic Butter Mushrooms or a succulent Grilled Lobster Tail. It also plays well alongside lighter proteins, such as this Lemon Roasted Chicken. Any type of fish is a great pairing with creamed spinach, too—the texture of fish complements the rich creaminess of the spinach. I love it with a tasty Codfish Fillet or a Seared Ahi Tuna Steak. And we can’t forget about our potatoes! Try these Rosemary-Roasted Potatoes or a Quick Baked Potato.
Ingredients
- 2 tablespoons unsalted butter divided
- 16 ounces baby spinach
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch ground nutmeg
- ½ cup grated Parmesan cheese
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add spinach in batches, wilting each batch before adding the next. Once wilted, transfer spinach to a colander to drain excess liquid and set aside.
- In the same skillet, add the remaining butter, chopped onion, and garlic. Cook over medium heat until onions are translucent and garlic is fragrant, about 3-4 minutes.
- Sprinkle flour over the cooked onions and garlic, stirring constantly for about 2 minutes to cook off the raw flour taste.
- Gradually add milk while continuously stirring to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg.
- Add the wilted spinach back into the skillet with the sauce. Stir in grated Parmesan cheese until well combined and cheese is melted. Adjust seasoning if necessary and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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