Creamed Spinach

Course Side Dish

Cuisine American, Southern

Keyword creamed-spinach, easy-creamed-spinach-recipe, southern-creamed-spinach

Prep Time 10

Cook Time 14

Total Time 24

Servings servings

Calories 248kcal

Clean spinach leaves and dry completely.
In a large Dutch oven or pot, melt the butter over medium heat. Add shallots. Cook, stirring for 2-3 minutes until softened. Add garlic, cook for 1 minute longer.
Add 1/2 of the spinach to pot. Cook over medium-high heat stirring constantly until it begins to wilt, then add the remaining spinach. Cook for 2-3 minutes just until the liquid evaporates.
To the pot add the heavy cream, salt, black pepper and ground nutmeg. Stir to combine. Simmer over medium-low, gently bubbling for 8 minutes.
Add the grated Parmesan cheese. Mix until the cheese has melted and the sauce has reduced and thickened, stirring occasionally.
Serve immediately garnished with additional Parmesan cheese.

What Do I Do If My Sauce Has Too Much Liquid? Add softened cream cheese two ounces at a time and stir it into the creamy sauce cooking for 1-2 minutes until it melts. Repeat until your desired consistency is reached.

Thicken With Cornstarch: You can also thicken the creamed spinach with a cornstarch slurry. Dissolve one or two tablespoons of cornstarch in just enough cold cream or milk then add it to the pan, stirring until thickened.