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a round white bowl with creamed spinach with a spoon in the bowl.
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Creamed Spinach Recipe

Fresh baby spinach in a creamy garlic-and-Parmesan sauce with a touch of lemon. Make this easy side dish in one deep skillet.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 6
Author: Rena Awada

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 small shallots finely chopped
  • 5-6 garlic cloves finely minced
  • 2 tablespoons cornstarch flour
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes optional
  • 1 pound fresh baby spinach
  • ½ cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest optional

Instructions

  • Heat the 1 tablespoon extra-virgin olive oil in a large, deep skillet over medium heat.
  • Add the 2 small shallots and 5-6 garlic cloves and cook for 2-3 minutes, until just softened.
    Searing onion and garlic in a skillet.
  • Whisk the 2 tablespoons cornstarch flour and 3/4 cup whole milk until smooth with no lumps.
  • Gradually pour in the milk, whisking as you go. Add the 1/4 cup heavy cream, ½ teaspoon Dijon mustard, ¼ teaspoon ground nutmeg, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon red pepper flakes.
    pouring cornstarch slurry over the sauteed onion and garlic.
  • Bring to a gentle simmer and cook for 2-3 minutes, stirring frequently, until the sauce thickens.
    Making the creamy sauce for the spinach.
  • Add a big handful of the 1 pound fresh baby spinach and stir into the sauce until just wilted. Continue adding the fresh spinach in batches, stirring after each addition. As one batch wilts down, add the next.
    adding spinach over the creamy sauce in a pan.
  • Once you've added all the spinach, stir in the 1 tablespoon fresh lemon juice and 1 teaspoon finely grated lemon zest. If you'd like it even thicker, sprinkle with 1 tbsp cornstarch and stir well to combine.
  • Cook for another 2-3 minutes, stirring occasionally, until tender and the sauce has thickened. Don't overcook it, it should stay bright green!
    mixing the spinach with the creamy sauce.
  • Reduce the heat to low. Stir in the ½ cup finely grated Parmesan cheese until melted and the sauce is creamy and glossy.
    adding parmesan cheese over the creamy spinach.
  • Taste and adjust the salt, pepper, or nutmeg. Let the creamed spinach rest for 2-3 minutes before serving, as the sauce will continue to thicken slightly.
  • Serve warm with a little extra Parmesan and freshly cracked black pepper.
    creamed spinach served in a bowl

Notes

  • Serving recommendation: 6 servings, about ½ cup each
  • Use 5 garlic cloves for a milder flavor or 7 for a stronger garlic flavor.
  • Dry washed spinach well so it doesn’t water down the sauce.
  • Add spinach in batches. It will shrink considerably as it wilts.
  • For a thicker sauce, first let the dish rest for 2 to 3 minutes. If needed, mix up to 1 tablespoon additional cornstarch with 1 tablespoon cold milk or water. Stir in a little at a time and simmer briefly until thickened.
  • Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of milk if needed.

Nutrition

Serving: 0.5cup | Calories: 144kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 409mg | Potassium: 529mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7376IU | Vitamin C: 24mg | Calcium: 227mg | Iron: 2mg