Creamed Spinach Garlic Cream (Print)

Velvety spinach with garlic-infused cream and Parmesan—an elegant vegetarian side for any meal.

# Ingredients:

→ Vegetables

01 - 1 pound fresh spinach, washed and trimmed, or 10 ounces frozen spinach, thawed and drained
02 - 1 small shallot or 1/2 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tablespoons unsalted butter
05 - 3/4 cup heavy cream
06 - 1/4 cup whole milk
07 - 1/2 cup grated Parmesan cheese
08 - 1/8 teaspoon grated nutmeg
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - If using fresh spinach, blanch in boiling water for 30 seconds, then transfer to ice water to stop cooking. Drain thoroughly and chop roughly. For frozen spinach, ensure all excess moisture is squeezed out before use.
02 - Melt butter in a large skillet over medium heat. Add the chopped shallot or onion and cook for 2 to 3 minutes until softened. Add the minced garlic and sauté for an additional minute.
03 - Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until slightly thickened.
04 - Add the prepared spinach to the skillet, stirring well to coat with the cream mixture. Simmer for 2 to 3 minutes until the spinach is warmed through and fully incorporated.
05 - Stir in the grated Parmesan cheese and nutmeg. Season with salt and black pepper to taste. Simmer gently until the sauce reaches your preferred consistency.
06 - Remove from heat and serve warm as a side dish.

# Pro Tips:

01 -
  • Uses everyday ingredients you probably already have in your kitchen
  • Comes together in under 30 minutes for effortless entertaining or busy nights
  • Rich creamy flavor that feels restaurant-worthy yet easy enough for home cooks
  • Perfect way to get more greens in and even spinach-skeptics end up loving it
02 -
  • Packed with iron and calcium from spinach
  • Naturally gluten free and suitable for vegetarian diets
  • Can be made ahead and easily reheated for stress free entertaining
  • Parmesan is the secret hero here its nutty saltiness pulls the dish together and makes the final taste luxuriously savory
03 -
  • Always squeeze out extra moisture from spinach
  • Do not rush sautéing the shallot and garlic as this step coaxes out incredible depth
  • Let your cream base thicken gently to avoid splitting and create the most velvety sauce

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