Creamed Spinach Recipe: Rich and Comforting
Creamy Spinach with béchamel sauce and Parmesan.
Ingredients
- 1.5 lbs fresh spinach or 16 oz frozen, thawed
- 2 tbsp unsalted butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan optional
- Optional: Extra Parmesan nutmeg
- Suggested Pairings: Crusty bread red wine
Instructions
- Blanch fresh spinach 1–2 minutes, drain, chop, or use thawed frozen spinach.
- Melt butter; cook onion 4–5 minutes, garlic 1 minute. Add flour, cook 1–2 minutes. Whisk in milk, cream until thick.
- Add nutmeg, salt, pepper, and Parmesan. Taste and adjust the seasoning.
- Stir in spinach; cook 2–3 minutes.
- Serve in a white ceramic dish with Parmesan, nutmeg, bread, and wine.
Notes
- Squeeze spinach dry to avoid a watery texture.
- Store in the fridge for 3 days or freeze for 2 months.
- Try vegan or cheesy variations.
- Pair with roasted potatoes.