Creamy Dreamy Creamed Spinach
Table of Contents
Creamy Dreamy Creamed Spinach: The Steakhouse Secret
Remember those fancy steakhouses? The ones with the crisp white tablecloths? Well, their creamed spinach recipe is easier than you think to make at home! Honestly, it's so good, you'll be making it way more often than you think.
We are aiming for getting that "creamed spinach recipe" ranking higher than the Queen's corgis!
This isn't just spinach. We're talking proper, decadent, comfort food spinach . Think of it as a hug in a bowl, a classic Steakhouse side dish that elevates any meal.
The classic creamed spinach recipe delivers a restaurant quality side with minimal effort, perfect for any occasion.
What is Creamed Spinach Really?
Creamed spinach has been around for ages. It probably originated from Europe as a way to make bland spinach more appealing, and in the 20th century it became a staple in American steakhouses.
It's a great way to get your greens in while enjoying a creamy and cheesy spinach side dish. It is such an easy creamed spinach dish.
Making this béchamel sauce spinach takes about 30 minutes. You can easily get 4-6 servings from one batch. I find it so easy.
Main Benefits of Creamy Dreamy Creamed Spinach
Why bother making it yourself? Firstly, it's healthier than the restaurant version. You control the ingredients and can easily cut back on salt.
It's perfect for serving alongside a grilled steak, roast chicken, or even a hearty vegetarian meal. What makes this recipe so special is that we're using Gruyere.
It adds a lovely depth of flavour that puts it over the top. This creamed spinach with Gruyere is the best.
Okay, let's get this cooking! Here are ten to help get that creamed spinach recipe ranking higher than the Queen's corgis. Grab that whisk, let's move on to the ingredients!
Creamy Dreamy Creamed Spinach: It’s Easier Than You Think!
Okay, let's get this cooking! We're diving headfirst into a classic creamed spinach recipe . This creamed spinach recipe is about to become your new go-to spinach side dish .
Forget that watery, bland stuff you might be thinking of. We are doing comfort food spinach here.
Main Ingredients: Let's Get Specific
- Olive Oil: 1 tablespoon (15 ml)
- Garlic: 2 cloves, minced. Pro tip: fresh is best!
- Yellow Onion: 1 small, finely chopped. Don't skimp on the chopping!
- Ground Nutmeg: ¼ teaspoon (1.5 ml)
- Red Pepper Flakes: ¼ teaspoon (1.5 ml) (optional, for a kick!)
- Frozen Chopped Spinach: 1 (10 ounce/283g) package, thawed and squeezed dry. Squeeze it GOOD! Or Fresh Spinach: 1 pound (454g) , washed, stemmed, and chopped.
- Unsalted Butter: 2 tablespoons (30g)
- All-Purpose Flour: 2 tablespoons (30g)
- Whole Milk: 1 ½ cups (355 ml). Full fat is your friend here.
- Heavy Cream: ½ cup (113g). Oh my gosh, yes!
- Grated Parmesan Cheese: ½ cup (56g), plus more for topping. Freshly grated makes a difference!
- Grated Gruyere Cheese: ¼ cup (28g) (optional, but adds a lovely nutty flavour!). Trust me, it's worth it!
- Salt and Freshly Ground Black Pepper: To taste. Don't be shy!
You know, quality really matters, especially with the cheese. Spring for the good stuff! Parmesan and Gruyere can be very different depending on the brand.
If you use a bad quality cheese It will affect the whole recipe.
Seasoning Notes: The Secret Sauce (Literally!)
For a really delicious cream spinach recipe , balance is key. Nutmeg is essential, adding a warm, cozy note. Red pepper flakes give a subtle heat.
If you are thinking about essential spice combinations, those are a good start.
Don't have Gruyere? A bit of Parmesan creamed spinach works.
Equipment Needed: Keep it Simple
- Large Skillet or Sauté Pan: Big enough for all that spinach!
- Colander: For squeezing the life out of the spinach . Seriously, get all the water out!
- Whisk: For that smooth béchamel .
Honestly, you probably have all this stuff already. If you don't have a whisk, a fork will do in a pinch.
Don't let lack of fancy equipment stop you from making this easy creamed spinach . Let's call it steakhouse side dish at your house! This version of Béchamel sauce spinach is a total winner.
Creamy Dreamy Creamed Spinach : The Steakhouse Secret
Okay, let's get this cooking! Honestly, who doesn't love a good spinach side dish ? This isn't just any creamed spinach recipe ; it's the creamed spinach recipe .
I'm talking about that steakhouse side dish that you crave. Forget the watery, bland stuff your mum made. This is the best creamed spinach you'll ever taste.
Prep Steps: The Foundation of Flavour
- Essential mise en place : Get everything chopped, measured, and ready to go. Honestly, it saves so much time later. Chop that onion, mince the garlic, and measure out the cheese.
- Time saving organization tips : Thaw your frozen spinach beforehand. Squeeze it dry! Seriously, squeeze it . We don't want watery comfort food spinach , you know?
- Safety reminders : Watch out for hot oil. Keep your fingers away from the sharp knife.
step-by-step Process: From Fridge to Fab
- Sauté Aromatics: Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1 small finely chopped yellow onion . Cook until softened and fragrant.
- Add Spinach: Add the squeezed dry spinach to the skillet. Cook, stirring occasionally, for about 2- 3 minutes , until heated through.
- Make a Roux: Melt 2 tablespoons (30g) unsalted butter in the same skillet over medium heat. Whisk in 2 tablespoons (30g) all-purpose flour and cook for 1- 2 minutes , stirring constantly.
- Create Béchamel Sauce: Gradually whisk in 1 1/2 cups (355 ml) whole milk , a little at a time. Cook, stirring constantly, until the sauce thickens, about 5- 7 minutes .
- Finish the Creamed Spinach: Stir in 1/2 cup (113g) heavy cream , 1/2 cup (56g) grated Parmesan cheese , and 1/4 cup (28g) grated Gruyere cheese (optional) . Season with salt and pepper.
- Combine and Serve: Add the spinach mixture to the cheese sauce. Stir until everything is well combined and heated through.
Pro Tips: Level Up Your Creamy Spinach Recipe
- Don't skip the nutmeg ! It adds a subtle warmth that elevates the whole dish.
- A pinch of red pepper flakes can add a cheeky little kick.
- Freshly grated Parmesan is always better. It melts like a dream!
- Common mistake: overcooking the sauce. That's how you get grainy sadness. Aim for a smooth, velvety texture.
- make-ahead option: Prepare the béchamel sauce spinach and spinach mixture separately, then combine them just before serving.
Honestly, this classic creamed spinach recipe is a game changer. It's so easy creamed spinach will become a staple in your kitchen, trust me.
You can impress your mates without breaking a sweat. And the taste? Parmesan creamed spinach and Creamed spinach with Gruyere - that's what dreams are made of!
Recipe Notes for the Best Creamed Spinach
Alright, let's get this cooking! This creamed spinach recipe is pretty straightforward. Honestly, the only thing that might trip you up is the béchamel sauce, but trust me, it's easier than it sounds.
The result is a steakhouse side dish dream.
Serving Suggestions: Level Up Your Plate
Plating and presentation ideas can take this from good to gorgeous. Think about serving it in a small ramekin alongside a perfectly cooked steak.
For complementary sides or beverages , I always find a crisp salad cuts through the richness nicely. A dry white wine or even a classic G&T would also be a great shout.
My grandad loved a drop of sherry with his comfort food spinach .
Storage Tips: Keep It Fresh
Refrigeration guidelines are simple: pop any leftovers into an airtight container, and it'll be good in the fridge for up to 3 days. This is super important, especially with dairy involved.
Freezing options (if applicable) : I wouldn't recommend freezing it. The sauce might separate, and you'll end up with a grainy mess. Trust me, I've tried it.
Reheating instructions ? Gently reheat in a saucepan over low heat, stirring frequently. You might need a splash of milk to loosen it up.
Variations: Make it Your Own
Dietary adaptations are totally doable. For a lighter version, you could use skimmed milk, but honestly, a creamy spinach recipe deserves full fat everything.
For a veggie version, ensure you source vegetarian hard cheese or vegan alternative.
Seasonal ingredient swaps ? In the spring, you could add some blanched asparagus tips for a bit of freshness. Or, if you're feeling fancy, wild mushrooms give it an earthy twist.
Nutrition Basics: Know What You're Eating
This classic creamed spinach recipe is packed with vitamins and minerals from the spinach. But let's be honest, it's not exactly a health food.
Simplified nutrition information shows it's got a good dose of calcium from the dairy, but it's also fairly high in calories and fat. Everything in moderation, eh?
Key health benefits are from the spinach. Think vitamins A and C, plus plenty of fiber. However, the cream and cheese dial up the comfort food spinach factor.
So there you have it! A totally doable, unbelievably tasty creamed spinach with Gruyere that'll impress your mates. Give it a go, and let me know how it turns out.
I promise, this easy creamed spinach will be a new family favourite! And with a bit of practice, soon you will have the best creamed spinach in town!
Frequently Asked Questions
Help! My creamed spinach recipe turned out watery. What did I do wrong?
The most likely culprit is excess moisture in the spinach. Like a soggy bottom on a Victoria Sponge cake, nobody wants a watery creamed spinach! Make sure you thoroughly squeeze out all the excess water from the thawed (if using frozen) or cooked spinach before adding it to the sauce.
A good squeeze can make all the difference!
Can I make this creamed spinach recipe ahead of time?
Absolutely! You can prepare the creamed spinach a day in advance. Store it in an airtight container in the refrigerator. When you're ready to serve, gently reheat it on the stovetop over low heat, stirring occasionally, or in the microwave.
You might need to add a splash of milk or cream to loosen it up if it's thickened too much.
I don't have Gruyere cheese. Is there a good substitute in this creamed spinach recipe?
No Gruyere, no problem! Gruyere adds a lovely nutty flavour, but you can easily substitute it with other cheeses. Fontina or Asiago are excellent choices and will melt beautifully. Even a good sharp cheddar can work in a pinch, adding a slightly different, but still delicious, flavour profile.
Is there a way to make this creamed spinach healthier?
You can certainly lighten things up a bit! Use 2% milk instead of whole milk and reduce the amount of heavy cream or substitute it with half and-half. Also, be mindful of the amount of salt you add, and consider using less cheese or a lower fat variety.
For a totally different twist, try adding some roasted vegetables like cauliflower for extra nutrients and fiber.
Can I freeze this creamed spinach for later?
Freezing creamed spinach isn't ideal, as the sauce can sometimes separate and become grainy upon thawing. However, if you must freeze it, let it cool completely first. Then, transfer it to a freezer safe container, leaving some headspace.
When thawing, do it slowly in the refrigerator and be prepared to stir vigorously while reheating. It might not be quite as perfect as freshly made, but still edible!
I'm trying to impress my dinner guests. Any tips for making this creamed spinach extra special?
Want to wow your guests? A few additions can elevate this creamed spinach recipe to restaurant quality. Try adding a pinch of freshly grated nutmeg or a dash of hot sauce for a little kick. Topping it with toasted breadcrumbs or a sprinkle of crispy fried shallots adds a delightful textural contrast.
And, of course, using the best quality cheeses you can find will always make a difference!
Creamy Dreamy Creamed Spinach
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250-300 |
|---|---|
| Fat | 18-22g |
| Fiber | 2-3g |