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This creamed spinach is a warm, comforting dish featuring fresh baby spinach enveloped in a rich, creamy sauce with a hint of nutmeg. It’s perfect as a cozy side or a satisfying small plate that brings memories of family gatherings and festive dinners right to your table.
This recipe always reminds me of festive meals at my aunt’s, where creamy sides were always the highlight. Since I started making it, my family asks for it frequently whenever we want a simple yet elegant dish.
Ingredients
- Unsalted butter: the base for a velvety sauce, opt for high quality French butter for a richer taste
- Garlic cloves, minced: adds depth and warmth, fresh is best for that authentic flavor
- Small shallot, finely chopped: brings subtle sweetness, choose firm and unblemished ones
- Allpurpose flour: thickens the sauce smoothly, ensure it is fresh for best texture
- Heavy cream: the heart of the creaminess, whole cream from local dairies offers the best richness
- Salt: essential for seasoning, use fine sea salt for even distribution
- Black pepper: freshly ground for gentle heat and aromatic flavor
- Ground nutmeg, optional: adds warmth and a typical French touch to creamy dishes
- Baby spinach, roughly chopped: use fresh spinach with bright leaves for tender texture
- Grated Parmesan cheese, optional: for added creaminess and umami, choose aged Parmesan for a deeper flavor
Instructions
- Prep the Ingredients:
- Finely chop the shallot and mince the garlic keeping them uniform in size so they cook evenly. Wash the spinach thoroughly then dry it as much as possible using a salad spinner or clean kitchen towels to prevent a watery sauce. Roughly chop the spinach and remove any thick stems to ensure tenderness.
- Sauté Aromatics:
- Melt the unsalted butter in a large skillet over medium heat. Add the chopped shallot and minced garlic and cook while stirring frequently until the shallots become translucent and fragrant which should take about two minutes. This step builds the foundational flavors.
- Make the Roux:
- Sprinkle the allpurpose flour evenly over the sautéed aromatics. Stir constantly with a wooden spoon or whisk for one to two minutes until a smooth paste forms. This eliminates the raw flour taste and thickens the sauce later.
- Build the Cream Sauce:
- Gradually pour the heavy cream into the roux while whisking continuously to avoid any lumps. Bring the mixture to a gentle simmer and add salt, freshly ground pepper, and optional nutmeg. Allow the sauce to bubble lightly and thicken for two to three minutes.
- Wilt the Spinach:
- Add the chopped spinach in batches allowing each addition to wilt completely before adding more. As the leaves shrink they will release water so continue cooking and stirring gently for six to eight minutes until most moisture evaporates and the sauce reaches a thick, creamy consistency.
- Finish with Cheese:
- Remove the skillet from heat and stir in the grated Parmesan cheese if using. Allow the cheese to melt gradually for an extra creamy texture without causing the sauce to separate. Adjust seasoning as needed and serve immediately.
The spinach is my favorite part because it balances perfectly with the creamy sauce. Every time I prepare this, I recall the warmth of family meals in my aunt’s home where this dish was always a star alongside roasted meats.
Storage Tips
Store leftover creamed spinach in an airtight container in the refrigerator for up to three days. When reheating, warm gently on low heat with a splash of cream or milk to help restore the creamy texture. Avoid microwaving at high heat as the sauce might separate or curdle.
Ingredient Substitutions
Butter can be replaced with extra virgin olive oil for a lighter flavor that still offers richness with a fresh fruity note. Heavy cream can be swapped with evaporated milk to reduce fat but maintain the creamy mouthfeel with a subtle caramel undertone. Parmesan cheese may be substituted with nutritional yeast to keep the dish dairyfree and impart a cheesy depth with a nutty twist.
Serving Suggestions
Pair creamed spinach with grilled steak, roasted chicken, or pan seared salmon for a classic French inspired meal. For added texture and elegance, sprinkle toasted pine nuts or crispy shallots on top just before serving to complement the creamy greens.
Cultural and Seasonal Adaptations
Creamed spinach is a beloved French side that showcases local spinach and rich dairy ingredients that reflect the richness of regional cooking. In colder months, it warms the table as a nutrient rich side while in spring and summer it offers a garden fresh sensation using baby spinach at peak seasonal flavor.
Serve immediately for best texture. Enjoy this simple elegant side.
Common Recipe Questions
- → Pourquoi mes épinards sont-ils trop liquides ?
Les épinards libèrent beaucoup d'eau à la cuisson, il est important de les ajouter en plusieurs fois et de laisser mijoter pour évaporer l'excès de liquide.
- → Puis-je préparer ce plat à l'avance ?
Oui, réchauffez doucement à feu doux avec un peu de crème ou de lait pour retrouver la texture onctueuse d'origine.
- → Comment éviter les grumeaux dans la sauce ?
Incorporez la crème progressivement en fouettant constamment et laissez la sauce épaissir doucement à feu moyen.
- → Peut-on utiliser des épinards surgelés ?
Oui, il faut bien les décongeler et les égoutter pour éviter un excès d'eau dans la sauce.
- → Puis-je remplacer le beurre par autre chose ?
Vous pouvez opter pour de l'huile d'olive pour une saveur plus légère et fruitée, adaptée aux régimes sans produits laitiers.