Creamed Spinach

Creamed spinach has its roots in European cuisine, where spinach has been enjoyed for centuries thanks to its nutritional value. During the Renaissance, cooks started adding creamy sauces to wilted spinach, making it a luxurious and delicious dish. This practice spread across Europe and eventually made its way to America, where creamed spinach became a beloved classic, especially in the 20th century.

Why It’s a Perfect Side Dish

Creamed spinach is the ultimate side dish for several reasons:

• Flavor: The creamy sauce adds richness and a savory depth that complements the subtle earthiness of spinach.
• Versatility: It pairs beautifully with a wide range of proteins, from steak and fish to chicken and tofu.
• Ease: While it seems elegant, creamed spinach is surprisingly simple to make.
• Special Occasions: Its luxurious texture makes it ideal for holidays and special meals.

Preview of What the Reader Will Learn

In this guide, you’ll discover everything you need to know about making perfect creamed spinach:

• The best ingredients: We’ll discuss types of spinach and dairy for the creamiest results.
• Step-by-step techniques: Learn how to create a silky-smooth roux and perfectly sauté spinach.
• Flavor secrets: Get tips on seasoning and customizing your creamed spinach.
• Serving ideas: Explore delicious ways to enjoy this classic side dish.

Ingredients List

• Spinach: 2 pounds fresh spinach (baby or regular) or 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry.
• Butter: 4 tablespoons unsalted butter (can substitute with olive oil for a lighter option).
• Onion: 1 medium yellow onion, finely chopped.
• Garlic: 4 cloves, minced.
• All-purpose flour: ¼ cup.
• Milk: 2 cups (whole milk is best for richness, but lower-fat milk or plant-based alternatives will work).
• Cream Cheese: 4 ounces, softened (optional, adds extra creaminess).
• Nutmeg: ¼ teaspoon ground nutmeg.
• Salt and Pepper: To taste.
• Parmesan Cheese (optional): ½ cup, freshly grated.

Notes:

• Spinach: If using fresh spinach, wash thoroughly and remove tough stems.
• Dairy: Experiment with different cream cheese flavors (like herb or garlic) or heavy cream instead of milk for an even richer dish.
• Seasoning: Fresh herbs like thyme or a pinch of cayenne pepper add further flavor dimensions.

Equipment Needed

You don’t need fancy kitchen tools to make delicious creamed spinach. Here’s the essential equipment:

• Large skillet or saucepan: For cooking the spinach and making the sauce.
• Wooden spoon or spatula: For stirring and combining ingredients.
• Whisk: To create a smooth roux and prevent lumps in the sauce.
• Colander (optional): If using fresh spinach, you’ll need this to drain it after washing.

Preparation Steps

Making the Roux

A roux (pronounced “roo”) is the foundation of your creamed spinach. It’s a simple mixture of melted fat (usually butter) and flour, cooked gently until it reaches the desired color and consistency. Here’s why it’s important:

• Thickening Power: The starch in the flour absorbs liquid. This is what transforms the milk into a velvety sauce.
• Smooth Texture: Cooking the flour in butter prevents lumps from forming when you add the liquid, ensuring a silky sauce.
• Flavor Enhancer: A roux adds a subtle richness and nutty flavor that complements the spinach beautifully.

How to Make a Roux:

1. Melt the Butter: Add the butter to your skillet over medium-low heat.
2. Add Flour: Once the butter is melted, whisk in the flour all at once.
3. Cook and Stir: Keep whisking constantly for about 3-5 minutes. The roux should become smooth and start to turn a light blond color. Be careful not to let it burn!

Sautéing Spinach

The key to perfectly cooked spinach is a quick sauté to wilt it just enough while maintaining its vibrant green color and slightly firm texture. Here’s how:

Step-by-Step Instructions:

1. Prep the Garlic: While your roux is cooking, add the minced garlic to the skillet with the onion. Cook for about 30 seconds, just until fragrant.
2. Add Spinach: If using fresh spinach, add it in batches, allowing each batch to wilt before adding more. Frozen spinach can be added directly after squeezing out excess water.
3. Toss and Cook: Use tongs or two spoons to gently toss the spinach in the skillet. Continue cooking for just 1-2 minutes for fresh spinach, or until heated through for frozen.
4. Don’t Overcrowd: If your skillet is small, it’s better to sauté the spinach in batches to avoid steaming it instead.

Avoiding Overcooking:

• Visual Cues: Your spinach is done when it’s bright green and just wilted.
• Timing is Key: Fresh spinach only needs a brief sauté. Overcooked spinach becomes mushy and loses flavor.
• Remove Immediately: Once cooked, drain off excess water (if any) from the spinach to prevent it from continuing to cook.

Combining Ingredients

Now, it’s time to bring the creamy roux and the vibrant spinach together for the perfect creamed spinach experience. Here’s the process:

1. Whisk in Milk: Gradually whisk the milk into your roux a little bit at a time. Whisk constantly to prevent any lumps from forming.
2. Simmer and Thicken: Bring the mixture to a gentle simmer, stirring frequently. The sauce will start to thicken. Cook for about 3-5 minutes, or until it coats the back of a spoon.
3. Add Spinach: Stir the cooked spinach into the creamy sauce, gently folding it until completely incorporated.
4. Incorporate Cream Cheese (Optional): If using, add the softened cream cheese and stir until melted and smooth.
5. Season and Adjust: Add the nutmeg, along with salt and pepper to taste. If the sauce is too thick, add a bit more milk. If it’s too thin, cook for a minute or two longer to allow it to thicken.

Tips:

• Gentle Touch: Fold the spinach in carefully to avoid breaking it down too much.
• Warm Milk: Using milk that’s slightly warmed will help prevent the sauce from breaking when added to the roux.
• Taste and Adjust: Always give your creamed spinach a final taste test before serving and adjust seasonings as needed.

Seasoning and Adjustments

Seasoning takes your creamed spinach from good to unforgettable. Here’s how to create the ideal flavor balance:

The Basics

• Salt and Pepper: These are essential. Start with a small amount and taste as you go.
• Nutmeg: A classic addition! Its warm, slightly sweet spice perfectly complements the creamy spinach.

Getting Creative

• Fresh Herbs: Finely chopped thyme, rosemary, or a touch of parsley add freshness.
• Spice It Up: A pinch of cayenne or red pepper flakes offers a subtle heat.
• Citrus Zest: A little lemon zest brightens the flavors and adds complexity.
• Grated Parmesan: Stir in at the end for extra savory richness and a touch of saltiness.

Perfecting the Consistency

• Too Thick? Add a splash of milk or cream to loosen the sauce.
• Too Thin? Simmer gently for a few more minutes to allow it to thicken further.

Tips

• Taste and Adjust: Always taste your creamed spinach before serving. Add more seasoning or adjust the consistency as needed.
• Personalize: Don’t be afraid to experiment with flavors that you love!

Serving Suggestions

Creamed spinach transforms a simple meal into a special occasion. Here are some delicious serving ideas:

Pairs Perfectly with Proteins:

• Steak: Creamed spinach is a classic steakhouse side, especially alongside a juicy ribeye or filet mignon.
• Fish: The richness complements pan-seared salmon, halibut, or flaky white fish.
• Chicken: Serve with crispy fried chicken, roasted chicken breast, or grilled chicken for a satisfying meal.
• Tofu: Adds a creamy element to vegetarian dishes and absorbs flavors beautifully.

Holiday Favorite:

• Thanksgiving and Christmas: Creamed spinach adds color and luxury to your holiday table.
• Special Occasions: Elevate any dinner party or celebratory meal with this elegant side dish.

Enjoy on its Own:

• Vegetarian Delight: Creamed spinach can be a satisfying vegetarian main course, especially when topped with a poached egg.
• Simple and Delicious: Serve with a slice of crusty bread for a light and flavorful meal.

Additional Tips:

• Garnish: A sprinkle of toasted pine nuts, extra parmesan cheese, or a drizzle of balsamic glaze adds a final touch.
• Leftovers: Creamed spinach makes delicious pasta sauce or a flavorful addition to omelets.

FAQs

Can you overcook spinach?

Yes, you can definitely overcook spinach. Overcooked spinach turns a dull, dark green color, becomes mushy, and loses its flavor and nutrients. For creamed spinach, aim for a quick sauté to just wilt the leaves.

Do you need to remove stems from baby spinach?

No, the stems of baby spinach are tender and perfectly edible. There’s no need to remove them, saving you prep time.

How long does creamed spinach last in the fridge?

Properly stored in an airtight container, creamed spinach will last for 3-4 days in the refrigerator.

What can you do with leftover creamed spinach?

Don’t let leftovers go to waste! Here are a few ideas:

• Pasta Sauce: Use it as a base for a creamy pasta dish.
• Omelet Filling: Add it to your omelets or frittatas for a flavorful boost.
• Dip: Mix with sour cream or Greek yogurt for a creamy spinach dip.
• Soup: Blend it into a creamy spinach soup.
• Quesadillas: Fill quesadillas with leftover creamed spinach and cheese.

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