Parmesan Creamed Spinach
This rich and velvety creamed spinach is made with a classic bechamel sauce and finished with loads of freshly grated Parmesan cheese. It is a steakhouse-worthy holiday side that comes together in under 30 minutes on the stovetop.
A luxuriously creamy spinach dish with a rich Parmesan bechamel sauce that belongs on every holiday table.
Nutrition per serving
Ingredients
main
sauce
flavor
cheese
seasoning
Instructions
Wilt the Spinach
Bring a large pot of salted water to a boil. Working in batches, add the fresh spinach and blanch for 30 seconds until just wilted. Transfer to a colander and run under cold water to stop cooking. Using your hands or a clean kitchen towel, squeeze out as much water as absolutely possible.
Build the Cream Sauce
Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Cook for 5 to 7 minutes stirring frequently until the cream reduces and thickens enough to coat the back of a spoon.
Combine Spinach and Sauce
Roughly chop the squeezed spinach and add it to the thickened cream sauce. Stir well to combine and heat through for 2 to 3 minutes. Add the freshly grated nutmeg and season with salt and black pepper to taste. The nutmeg is traditional and adds a subtle warmth.
Finish with Parmesan
Remove the skillet from heat and stir in half of the grated Parmesan until it melts completely into the sauce. Transfer to a serving dish and top with the remaining Parmesan. Serve immediately as the sauce thickens as it cools and is best enjoyed piping hot.
Substitutions
Common mistakes
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