Ingredients
Scale
- 2 pounds fresh spinach, washed and roughly chopped (or 16 ounces frozen spinach, thawed and drained)
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 small shallot, finely diced
- 1 cup heavy cream (for a lighter version, substitute half-and-half)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon cream cheese for extra silkiness
If you can’t find fresh spinach, frozen works well—just be sure to squeeze out as much moisture as possible to avoid watery creamed spinach. For a dairy-free twist, coconut cream can replace heavy cream, and nutritional yeast can stand in for Parmesan, though the flavor will naturally shift.
Instructions
- Start by preparing your spinach. If using fresh, rinse it well and chop roughly. For frozen spinach, thaw completely and squeeze out excess water—this step is crucial to avoid a watery dish.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and shallot, cooking gently until fragrant and translucent, about 2-3 minutes. This step fills the kitchen with aromas that remind me of Nonna Rosa’s Sunday dinners.
- Add the spinach to the skillet. If using fresh, it will look like a mountain at first but will wilt quickly. Stir and cook until the spinach is fully wilted and bright green, about 4-5 minutes.
- Pour in the heavy cream and stir to combine. Reduce the heat to low and let it simmer gently for 5 minutes, allowing the cream to thicken slightly. This slow simmer is a moment I cherish, as it lets all the flavors meld together beautifully.
- Sprinkle in the freshly grated Parmesan cheese and nutmeg. Stir continuously until the cheese melts and the mixture becomes creamy and smooth. If you want an extra touch of richness, this is when I like to fold in a tablespoon of cream cheese—it’s a little secret Nonna Rosa shared with me during one of my visits.
- Season with salt and freshly ground black pepper to taste. Remember, Parmesan adds saltiness, so taste before adding more.
- Once the creamed spinach reaches your desired consistency—thick and velvety—remove from heat and serve immediately. If it thickens too much upon standing, a splash of cream or milk stirred in before serving will loosen it right up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
