Creamed Spinach seems like a luxurious and fancy side dish that is perfect for holidays, but it is really easy to make! While this is an ideal Thanksgiving side dish, it is perfect even for just an average dinner. This fantastic vegetable side dish comes together simply with easy to find ingredients. It is decadent and delicious and perfect for a holiday table or to serve as a weeknight side. If you make this easy creamed spinach recipe or any of my other recipes, leave a comment and let me know what you think. I love hearing from you!
Sauté the onion. In some melted butter, cook the onion with salt and pepper until it is translucent. Make the roux. Add some flour to the butter you sautéd the onion in to make a roux. Read more on this below. Finish the sauce. Slowly add the heavy cream, adding just a few tablespoons at a time, making sure it is fully absorbed before adding more. Then stir in the cheese. Add the spinach. Stir in the spinach, a few handfuls at a time. Allow it to wilt before adding more. Taste and add more salt and pepper as needed.
Make sure the flour is fully coated. If you still see streaks of white, continue whisking. It is important that all of the flour is coated with the butter or your dish will taste like flour. Add the liquid slowly. Start with a splash of heavy cream while you continue to stir. Once that is fully absorbed, add more. This whole process only takes a minute or two, but you do want to go slow.
If you decide to go with frozen spinach, look for just picked frozen cut spinach. It provides the best flavor and texture and the way it is frozen and sold, in an air tight bag, helps preserve those flavors best. If all you can find is chopped spinach, that will work but know the texture will be different. If you use frozen spinach, which can be easier to keep on hand, thaw your spinach in the microwave according to the package directions and remove excess moisture before adding it to the dish. You want to spend a decent amount of time squeezing out the excess water so you don’t add it to your dish. Because frozen spinach is already cooked, it will just need to incorporate into the sauce and heat through, you will not notice it wilting like you would with fresh spinach. You will need 20 ounces of frozen spinach to replace the fresh spinach here. I do not recommend freezing leftovers of this great easy side dish. It just won’t have the same consistency when you come back and thaw it.
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