RESET360 with Camille McLaughlin
December Pick: Sides

Creamed Spinach

Two pounds of fresh spinach wilted, squeezed dry, and folded into a reduced cream sauce with shallot, cream cheese, parmesan, and nutmeg.

Why you'll love Creamed Spinach

Creamed spinach is the steakhouse side that belongs on a December table next to a holiday roast. Two pounds of fresh spinach cook down to a few cups of deep green, and a sauce of reduced cream, a little cream cheese, and parmesan turns it silky and rich, with a pinch of nutmeg and a squeeze of lemon to keep it lively.

Squeezing the spinach is the step that makes it creamy instead of watery. Spinach is more than 90 percent water, and wilted leaves keep releasing it as they sit. Wringing them out in a towel after they cool removes that water, so the sauce clings to the leaves instead of thinning into a puddle on the plate.

The sauce thickens by reduction alone. Simmering the cream for a few minutes concentrates it until it coats a spoon, cream cheese gives it body, and parmesan adds a savory depth that means the dish needs very little salt.

Quick overview: This Creamed Spinach takes 15 min of hands-on time and about 35 min in all and makes 6 servings, each about 1/2 cup. You'll need a pot.

Jump to recipe

Creamed spinach with parmesan in a shallow bowl
Prep 15 minCook 20 minTotal 35 minServes 6Serving about 1/2 cupYou'll need Pot

Ingredients

  • 2 lb fresh spinach, thick stems removed (or 2 lb baby spinach)
  • 3/4 tsp fine sea salt, divided
  • 2 tbsp butter
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream Label: cream, with no gums or carrageenan
  • 2 oz cream cheese, softened and cut into pieces Label: milk, cream, cultures, and salt, with no gums
  • 1/2 cup finely grated parmesan
  • a pinch of freshly grated nutmeg
  • 1/4 tsp freshly ground black pepper
  • 1 tsp fresh lemon juice

Instructions

  1. Wilt the spinach: Rinse the spinach well and leave the water clinging to the leaves. Set a large pot over medium-high heat, add the spinach a few big handfuls at a time with a pinch of the salt, and turn it with tongs until each batch collapses before adding the next, about 5 minutes in all. The water on the leaves is all the liquid it needs.
  2. Squeeze it dry: Tip the spinach into a colander and let it cool for 10 minutes. Gather it in a clean kitchen towel and twist hard over the sink until no more liquid runs out, then chop it roughly on a board. Every spoonful of water wrung out now is a spoonful that will not thin the sauce.
  3. Soften the shallot: Wipe out the pot, set it over medium heat, and melt the butter. Add the shallot and cook for 2 to 3 minutes, until soft and translucent, then add the garlic and cook for 30 seconds, until fragrant.
  4. Reduce the cream: Pour in the cream and bring it to a lively simmer. Cook, stirring now and then, for 4 to 5 minutes, until it has reduced by about a third and coats the back of a spoon. Reducing evaporates water from the cream and concentrates its fat, which is what thickens the sauce.
  5. Finish the sauce: Lower the heat and whisk in the cream cheese until it melts smoothly. Add the spinach, parmesan, nutmeg, pepper, and the remaining salt and stir for 2 minutes, until hot and evenly coated. Stir in the lemon juice, taste, and adjust the salt. Serve hot.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of cream, stirring, until hot all the way through; high heat can make the sauce separate.

Creamed spinach does not freeze well, because the cream sauce turns grainy when it thaws.

Variations

  • Garlic-forward: Use 4 cloves of garlic and finish with 1/2 teaspoon finely grated lemon zest.
  • Baked and bubbly: Spread the finished spinach in a small baking dish, top with 1/4 cup more parmesan, and broil for 2 to 3 minutes, until browned in spots.
  • With artichokes: Fold in 1 cup chopped jarred artichoke hearts with the spinach for a dish that eats like the warm dip.
  • Kale: Use 2 lb stemmed kale in place of the spinach, simmering it 2 minutes longer to soften before squeezing.

Notes and tips

  • Buy mature spinach if you can: Bunched spinach with full-size leaves has more flavor and holds its texture better than baby spinach, though either works. Wash bunched spinach in two changes of water, because grit hides in the stems.
  • Wring it hard: A thin kitchen towel or a nut-milk bag gets out more water than pressing the spinach in a sieve.
  • Grate the nutmeg fresh: Whole nutmeg grated on a rasp is brighter and more fragrant than pre-ground. A few passes is plenty.
  • Make it ahead: Wilt and squeeze the spinach up to a day ahead and refrigerate it. The sauce takes 10 minutes when you are ready to serve.

Nutrition and mindful eating

  • Spinach brings vitamin K, folate, magnesium, and iron, and cooking it down puts a large amount of greens in a small serving.
  • Cream, butter, cream cheese, and parmesan are the real fats here, and fat helps your body take in the vitamins A and K in the spinach.
  • Parmesan adds a little protein and a deep savory flavor, so the dish tastes rich with only a small amount of salt.
  • Served beside a roast or a piece of fish, this side rounds out the plate with vegetables and fat that slow digestion and keep you full.
  • As you eat, notice how rich a small spoonful tastes, and check in after dinner: alongside a protein, half a cup should leave you satisfied for the evening, with no urge to go back for something sweet.

Frequently asked questions

Have a question about this Creamed Spinach? Start here, with the questions people ask most.

Can I use frozen spinach?

Yes. Thaw two 16 oz bags of frozen leaf spinach, squeeze them very dry in a towel, and start at the shallot step.

Why is my creamed spinach watery?

The spinach was not squeezed enough. Simmer it a few minutes longer in the sauce, uncovered, to cook off the extra liquid.

Can I make it without cream cheese?

Yes. Reduce the cream a minute longer and add an extra 2 tablespoons of parmesan for body.

What do I serve it with?

Roasted beef tenderloin, a seared steak, roast chicken, or salmon. It is also very good spooned beside soft scrambled eggs.

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Tags: December Pick, Sides, American