Yield: 8 servings
Best Creamed Spinach Recipe
This indulgent steakhouse-style Creamed Spinach is creamy, cheesy, and downright irresistible. Ready in just 20 minutes, it's made with simple ingredients like frozen spinach, butter, garlic, cream, and two kinds of cheese.
Ingredients
- 3 (10 oz) bags frozen chopped spinach
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 6 large garlic cloves, minced
- 4 oz cream cheese
- 1 cup heavy cream, or half and half
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ teaspoon freshly ground nutmeg, optional
- salt and freshly cracked pepper, to taste
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Instructions
- Cook spinach in microwave according to package directions. Remove excess water, squeezing carefully using cheese cloth (or press it into a fine mesh sieve or a colander lined with a thin tea towel) and set aside. It's VERY important to remove the excess water to ensure your creamed spinach is not runny.
- In a large skillet over medium high heat, melt the butter. Add onion and sauté until translucent. Add garlic and cook for 30 seconds.
- Add cream cheese and cook, stirring, until melted. Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, optional nutmeg, salt and pepper. Stir until combined.
- Fold the drained spinach into the cream sauce and cook for an additional minute to reheat the spinach. Serve immediately!
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Notes
Store leftover creamed spinach in an airtight container in the fridge for up to 5 days.
Reheat gently over low heat on the stovetop, or in 30-second intervals in the microwave, adding a splash of cream if it thickens too much. Avoid high heat so the sauce stays silky and doesn’t separate.
Video
Nutrition
Serving: 1 serving, Calories: 285kcal, Carbohydrates: 9g, Protein: 11g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 352mg, Potassium: 467mg, Fiber: 3g, Sugar: 3g, Vitamin A: 13330IU, Vitamin C: 8mg, Calcium: 305mg, Iron: 2mg