Description
This classic creamed spinach recipe features fresh spinach cooked to a perfect wilt in a rich, creamy sauce made with butter, shallots, garlic, heavy cream, and Parmesan cheese. Finished with a hint of lemon juice for brightness, it's an elegant and comforting side dish ideal for pairing with a variety of main courses.
Ingredients
Scale
Spinach and Sauce
- 3 tablespoons unsalted butter
- 2 shallots, diced (⅔ cup)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 20 ounces fresh spinach
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Melt the Butter: Melt the unsalted butter in a large skillet over medium heat to create a flavorful base for the sauce.
- Sauté Shallots and Season: Add the diced shallots, sea salt, and freshly ground black pepper, cooking for 4 minutes until the shallots are softened and fragrant.
- Add Garlic and Flour: Stir in the grated garlic followed by the all-purpose flour to help thicken the sauce, cooking briefly to remove the raw flour taste.
- Add Cream and Simmer: Pour in the heavy cream and reduce the heat to low. Simmer the mixture, stirring occasionally, for 10 minutes until the sauce thickens enough to coat the back of a spoon.
- Melt in Cheese: Add the freshly grated Parmesan cheese and stir until completely melted and incorporated into the sauce.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook while stirring frequently until the spinach is just wilted and glossy.
- Thicken the Sauce: Continue cooking the sauce for an additional 2 to 3 minutes to allow it to thicken as the liquid released from the spinach reduces.
- Add Lemon Juice and Adjust Seasoning: Stir in fresh lemon juice for brightness, and season with additional salt and pepper as needed to taste.
- Serve: Remove from heat and serve warm as a delicious and creamy side dish.
Notes
- Use fresh spinach for best texture and flavor, avoiding frozen varieties for this recipe.
- Grating garlic finely helps it infuse the sauce without overpowering.
- Adjust the lemon juice quantity based on your taste preference for acidity.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- To make this dish vegetarian, ensure Parmesan cheese used is free from animal rennet.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
