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Ingredients
- 2 pounds fresh spinach leaves
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Before you start
Equipment You'll Need
- Large pot for blanching
- Large bowl for ice bath
- Large skillet or saucepan
- Whisk
- Fine-mesh strainer
- Clean kitchen towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Squeeze spinach very dry after blanching to prevent watery creamed spinach
- Use a clean kitchen towel to help remove excess moisture from spinach
- Whisk milk gradually into flour mixture to prevent lumps from forming
- Fresh nutmeg makes a significant difference in flavor compared to pre-ground
- If sauce becomes too thick, thin with additional milk or cream
Instructions
-
Wash spinach thoroughly and remove any tough stems. Bring a large pot of salted water to boil.
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Blanch spinach in boiling water for 1-2 minutes until wilted and bright green.
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Immediately transfer spinach to an ice bath to stop cooking. Drain thoroughly and squeeze out excess water with your hands.
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Roughly chop the blanched spinach and set aside.
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In a large skillet, melt butter over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
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Add minced garlic and cook for 1 minute until fragrant.
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Sprinkle flour over the onion mixture and cook, stirring constantly, for 2 minutes to eliminate raw flour taste.
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Gradually whisk in milk, ensuring no lumps form. Continue whisking until mixture begins to thicken, about 3-4 minutes.
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Stir in heavy cream and bring mixture to a gentle simmer.
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Add chopped spinach to the cream sauce and stir to combine thoroughly.
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Season with Parmesan cheese, nutmeg, salt, black pepper, and cayenne pepper.
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Simmer for 3-5 minutes until heated through and desired consistency is reached.
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Taste and adjust seasoning as needed before serving.
Chef's notes
Can be made up to 2 days ahead and reheated gently on stovetop
Frozen spinach can be substituted - use 2 packages (10 oz each), thawed and drained
Leftovers keep refrigerated for up to 3 days
Reheat gently over low heat, stirring frequently to prevent scorching
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