This easy recipe is ready in 15 minutes. I like to use frozen spinach because I always have it on hand and don’t need to worry about it wilting in the fridge like fresh spinach. I’m always amazed when I order creamed spinach at a restaurant. Made with what must be more butter and cream than spinach, it is incredibly good. In this homemade version, made with frozen spinach, I keep the amounts of creamy additions reasonable. It’s still absolutely delicious! So good, in fact, that even notoriously picky eaters like it.
Ingredients
Instructions
Storing and Using the Leftovers
Recipe Card
Spinach: I use frozen chopped spinach in this recipe. Butter: I love using creamy European butter, but any butter will be great as long as it’s real butter. Minced garlic: Freshly minced garlic tastes better than jarred. To season: Kosher salt, black pepper, and ground nutmeg. Heavy cream: Start with ¼ cup; if the spinach seems too dry, add up to ¼ cup more. Parmesan cheese: Use finely grated parmesan and not coarsely shredded cheese for the best texture.
You start by thawing the frozen spinach in the microwave. Place the thawed spinach in a colander and press on it repeatedly with a spatula to remove as much liquid as possible. Cook, stirring, just until heated through, then serve.
Lamb steak Picanha steak Flat iron steak Skirt steak New York strip steak Ribeye steak Baked salmon Pork medallions Boneless chicken thighs, as shown in the photo below:
