Creamed Spinach
Fresh spinach wilted and folded into a velvety cream sauce seasoned with garlic, nutmeg, and Parmesan. A rich steakhouse-style side dish that comes together in 20 minutes.
Ingredients
- 10 oz fresh baby spinach
- 2 tbsp unsalted butter
- 2 shallot, finely minced
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 2 finely minced shallot and cook 2-3 minutes. Add 3 cloves minced garlic cloves and cook 30 seconds.
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2
Add 10 oz fresh baby spinach in handfuls, tossing as each batch wilts, about 3 minutes total. Cook off excess liquid.
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3
Add 1 cup heavy cream and 4 oz softened cream cheese. Stir until cream cheese is melted and the sauce is smooth.
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4
Simmer over medium-low heat until the sauce thickens, 4-5 minutes.
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5
Stir in 1/4 cup grated Parmesan cheese, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Adjust seasoning and serve.