Creamed Spinach
Simple, creamy creamed spinach recipe. Perfect steakhouse side using fresh or frozen spinach, cream cheese, and a touch of garlic.
Equipment
- Normal Kitchen Utensils
Ingredients
- 16-20 Oz. Frozen Chopped Spinach, Thawed Or roughly 2 Lb. Fresh Baby Spinach
- 1/2 Medium Yellow or White Onion, Diced
- 3/4 C Half n Half
- 4 Oz. Cream Cheese
- 1/4 C Grated Parmesan Cheese Plus a little more for garnish if you like
- 2 Tbsp Butter
- 2-3 Cloves Garlic, Minced
- 1 Pinch Cayenne Powder (Optional)
- Salt and Pepper to Taste
Instructions
- If using fresh spinach, bring a pot of water to a boil. Salt it like you would for pasta and then blanch the spinach in the boiling water for 30 seconds. Strain the spinach out and add it to a bowl of ice water to stop the cooking.16-20 Oz. Frozen Chopped Spinach, Thawed
- Drain and squeeze off as much excess water from the spinach as possible (for both frozen and fresh spinach). You can place it inside a clean tea towel to squeeze the moisture out, or use your *clean* hands to squeeze the water out one handful at a time.
- In a large pan, melt the butter over medium heat.2 Tbsp Butter
- Add the onion, along with a pinch of salt and pepper, and cook 3-5 minutes to soften. Stir occasionally.1/2 Medium Yellow or White Onion, Diced, Salt and Pepper to Taste
- Add the garlic and cook another minute.2-3 Cloves Garlic, Minced
- Stir in the half n half and cream cheese. Stir until completely mixed.3/4 C Half n Half, 4 Oz. Cream Cheese
- Add the spinach and parmesan cheese. Cook another minute or two, stirring often, until the spinach is hot and the parmesan is melted throughout.1/4 C Grated Parmesan Cheese, 16-20 Oz. Frozen Chopped Spinach, Thawed
- Add the (optional) pinch of cayenne powder and season with salt and pepper.1 Pinch Cayenne Powder
- Serve Hot. This is a classic steakhouse-style side, great with steak, a nice pork chop or even salmon.