Creamed spinach is a classic side dish beloved for its rich, velvety texture and vibrant flavor. The Palm creamed spinach recipe elevates this favorite with a perfect balance of cream, butter, and garlic, making it a delicious accompaniment to steaks, chicken, or seafood. Its creamy consistency and subtle seasoning make it a crowd-pleaser that’s surprisingly easy to prepare at home.
Ingredients
- 2 pounds fresh baby spinach (or 1 pound frozen chopped spinach, thawed and drained)
- 3 tablespoons unsalted butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon all-purpose flour
- Optional: 2 ounces cream cheese for extra richness
Instructions
- Prepare the spinach: If using fresh spinach, wash thoroughly and remove any tough stems. Bring a large pot of salted water to a boil and blanch the spinach for 1 minute until wilted. Immediately transfer spinach to an ice bath to stop cooking and preserve color. Drain well and squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Chop roughly and set aside. If using frozen spinach, thaw completely and press out excess moisture.
- Make the roux base: In a large skillet over medium heat, melt the butter. Add the minced shallot and garlic, sautéing gently for 2-3 minutes until fragrant and translucent but not browned.
- Add flour to thicken: Sprinkle the flour over the butter and aromatics, stirring constantly for 1-2 minutes to cook out the raw flour taste and form a light roux. This step ensures the sauce will thicken properly.
- Incorporate cream and milk: Slowly whisk in the heavy cream and whole milk, ensuring the mixture is smooth and lump-free. Bring to a gentle simmer, stirring frequently until the sauce thickens, about 3-5 minutes.
- Add spinach and seasonings: Stir the chopped spinach into the cream sauce, mixing until evenly combined. Add nutmeg, salt, and pepper. If using, fold in cream cheese now for extra creaminess. Allow the mixture to cook for another 2-3 minutes, letting flavors meld and spinach heat through.
- Finish with Parmesan: Remove from heat and stir in the grated Parmesan cheese. Adjust salt and pepper to taste. The cheese adds a subtle umami depth and slight nuttiness to the dish.
- Serve immediately: Transfer to a warm serving bowl. Creamed spinach is best enjoyed fresh for its silky texture and vibrant flavor.
Tips
- Spinach choice: Fresh baby spinach provides the best texture and flavor, but frozen spinach is a convenient alternative. Always drain frozen spinach thoroughly to avoid watery creamed spinach.
- Thickening the sauce: The flour-based roux is key for a smooth, creamy sauce. Don’t skip cooking the roux before adding liquids, or the sauce may taste floury or be lumpy.
- Adjusting creaminess: For a lighter version, substitute half-and-half for heavy cream. For extra richness, add cream cheese or even a splash of white wine for acidity.
- Storage caution: Creamed spinach contains dairy and cooked greens, so refrigerate promptly and consume within 3-4 days to ensure freshness and safety.
Serving Suggestions
The Palm creamed spinach pairs beautifully with grilled or pan-seared steaks, such as ribeye or filet mignon, complementing the meat’s richness with its creamy texture. It also works well alongside roasted chicken, pork chops, or baked salmon. For a vegetarian meal, serve it atop toasted sourdough bread or mixed into a baked potato for a satisfying side. Garnishing with a sprinkle of extra Parmesan or a drizzle of browned butter can add an elegant touch.
Variations
To customize this creamed spinach recipe, try adding sautéed mushrooms or caramelized onions for deeper flavor complexity. For a spicy kick, stir in a pinch of cayenne pepper or smoked paprika. If you prefer a cheesy twist, substitute Parmesan with Gruyère or fontina cheese. For a dairy-free version, replace cream and butter with coconut milk and olive oil, though the texture and taste will be different. Lastly, incorporating fresh herbs like thyme or chives can brighten the dish and add aromatic nuances.
Storage and Reheating
Store leftover creamed spinach in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of milk or cream during reheating helps restore the creamy consistency. Avoid reheating in the microwave at high power, as this can cause uneven heating and separation of the sauce. Do not freeze creamed spinach as the texture typically degrades and becomes watery upon thawing.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well if you don’t have fresh on hand. Make sure to thaw it completely and squeeze out as much water as possible to avoid a watery sauce. Fresh spinach tends to have a brighter flavor and better texture but frozen is a convenient substitute.
Is it necessary to blanch the spinach?
Blanching fresh spinach briefly helps reduce its volume, remove bitterness, and preserve its vibrant green color. It also makes squeezing out excess water easier. If you’re using frozen spinach, this step is unnecessary since it’s already cooked.
How do I prevent the sauce from becoming grainy?
To avoid a grainy texture, cook the roux thoroughly before adding cream and milk, and whisk continuously when incorporating liquids. Use fresh dairy products and avoid boiling the sauce vigorously. Gentle simmering and constant stirring help maintain a smooth consistency.
Can I make creamed spinach ahead of time?
You can prepare creamed spinach a few hours ahead and keep it warm in a low oven or covered on the stovetop. However, for best texture and flavor, it’s recommended to serve it fresh. If storing leftovers, refrigerate promptly and reheat gently as described above.
What can I do if the creamed spinach is too thick or too thin?
If the sauce is too thick, thin it by stirring in a little more milk or cream gradually until you reach the desired consistency. If it’s too thin, simmer gently for a few more minutes to reduce the liquid, or add a small amount of flour slurry (flour mixed with cold water) while stirring to thicken.
Is nutmeg necessary in creamed spinach?
Nutmeg is a traditional seasoning that adds warmth and depth to the cream sauce. While it’s subtle, it helps balance the richness and enhances the spinach’s flavor. If you don’t have nutmeg, the dish will still be tasty, but adding a pinch is recommended for authenticity.
Can I substitute the Parmesan cheese?
Parmesan adds a salty, umami-rich note to the dish. You can substitute with other hard cheeses like Pecorino Romano, Grana Padano, or aged Asiago. If you prefer a milder flavor, a mild cheddar or fontina can work, but the taste profile will be slightly different.
How do I make this recipe vegan?
To make a vegan version, replace butter with olive oil or vegan margarine, use coconut milk or a plant-based cream substitute instead of dairy cream and milk, and omit the Parmesan or use a vegan cheese alternative. You can thicken the sauce with flour or a blend of cashew cream for richness.
What is the best way to serve creamed spinach for a dinner party?
Serve creamed spinach in warmed small ramekins or a decorative serving bowl to keep it hot and visually appealing. Garnish with freshly grated Parmesan and a sprinkle of freshly ground black pepper. Pair it with roasted meats, grilled seafood, or as part of a vegetable side assortment to impress guests.
Are there any common mistakes to avoid?
Common errors include overcooking the spinach until it becomes mushy, not squeezing out enough moisture leading to a watery dish, skipping the roux which results in a runny sauce, and overheating the cream sauce causing separation. Following the step-by-step process carefully helps ensure a perfectly creamy, flavorful result.
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