Description
This creamy spinach recipe combines fresh baby spinach with a rich blend of cheeses and a smooth béchamel base. Perfect as a comforting side dish, it’s quick to make with a balance of savory and nutty flavors enhanced by garlic, onion powder, and a hint of nutmeg.
Ingredients
Scale
Spinach Preparation
- 3 (10-ounce) containers fresh baby spinach
- 2 teaspoons salt (for boiling water)
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon onion powder
- 3 cloves garlic, minced
- 4 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 1½ cups 2% milk
- 1 cup shredded mozzarella and provolone cheese blend
- 4 ounces cream cheese
- ½ cup shredded parmesan cheese
Instructions
- Boil Spinach: Bring a large stock pot of water with 2 teaspoons of salt to a rolling boil.
- Cook Spinach: Add the fresh spinach to the boiling water, pushing it down with a spider or wooden spoon until fully submerged.
- Drain Spinach: Boil the spinach for one minute, then remove from heat and transfer the spinach to a colander to drain.
- Stop Cooking Process: Run cold water over the spinach in the colander to halt further cooking.
- Squeeze Out Water: Once cool, squeeze as much excess water out of the spinach as possible to avoid sogginess.
- Chop Spinach: Chop the drained spinach into ½ inch bands and set aside.
- Sauté Aromatics: In a large skillet, melt butter over medium-low heat, then add minced garlic and onion powder. Cook for 2-3 minutes until garlic is fragrant.
- Season: Stir in the remaining salt, black pepper, and nutmeg to the skillet mixture.
- Add Flour: Sprinkle in the flour and stir continuously over low heat for 2 minutes to cook out the raw flour taste.
- Add Dairy: Pour in the half-and-half and 2% milk, increase heat to medium, and bring the mixture to a gentle boil while stirring occasionally to prevent scorching.
- Add Cheeses: Incorporate the shredded mozzarella and provolone blend, along with the cream cheese, stirring until fully melted and the sauce is creamy.
- Simmer Sauce: Cook the mixture for 5-6 minutes until smooth and thickened.
- Combine Spinach and Cheese: Stir the chopped spinach along with the shredded parmesan cheese into the sauce until well incorporated.
- Finish and Serve: Remove the skillet from heat. Serve warm, optionally garnished with extra freshly grated parmesan and cracked black pepper.
Notes
- Ensure you squeeze out as much moisture as possible from the spinach to prevent watery creamed spinach.
- Use fresh baby spinach for the best texture and flavor.
- Adjust seasoning to taste, especially salt and pepper, as spinach can mellow the flavors.
- This creamed spinach is excellent as a side for steak, chicken, or pasta dishes.
- For a richer version, substitute half-and-half with heavy cream.
