Description
A rich and creamy creamed spinach recipe made with butter, shallots, garlic, heavy cream, and Parmesan cheese, finished with a touch of fresh lemon juice for brightness. This classic side dish is perfect for pairing with steaks, chicken, or enjoying on its own as a comforting vegetable option.
Ingredients
Scale
Vegetables
- 20 ounces fresh spinach
- 2 shallots, diced (⅔ cup)
- 2 garlic cloves, grated
Dairy
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Other Ingredients
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Melt Butter and Sauté Shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and several grinds of black pepper. Cook for about 4 minutes, or until the shallots are softened and fragrant.
- Add Garlic and Flour: Stir in the grated garlic cloves, followed by the all-purpose flour. Cook for about a minute to slightly toast the flour and incorporate it with the butter and aromatics.
- Add Cream and Thicken Sauce: Pour in the heavy cream and reduce the heat to low. Let the mixture simmer gently, stirring occasionally, for 5 to 10 minutes until the cream thickens enough to coat the back of a spoon.
- Incorporate Parmesan Cheese: Stir in the freshly grated Parmesan cheese until it melts fully into the sauce, enriching it with savory flavor and creaminess.
- Wilt the Spinach: Add the fresh spinach to the skillet. Stir frequently as the spinach wilts down, releasing its moisture. The sauce will thin slightly from the released water.
- Thicken Sauce Further: Continue cooking for another 2 to 3 minutes to allow the sauce to thicken again, adjusting the consistency as needed.
- Add Lemon Juice and Season: Stir in the fresh lemon juice and season the dish to taste with additional salt and pepper if desired. Serve immediately.
Notes
- Use fresh spinach for the best texture and flavor. Baby spinach works well too.
- Be careful not to overcook the spinach; it should just wilt but remain vibrant green.
- If the sauce is too thick, add a splash of milk or cream to loosen it.
- This dish pairs beautifully with grilled meats or as a creamy side for vegetarian meals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
