Parmesan Creamed Spinach: A Luxurious Comfort Food

The first time I tasted creamed spinach, I was a picky eater at a Thanksgiving dinner, stubbornly avoiding everything green. My grandmother, with her ever-present twinkle and an apron dusted with flour, coaxed me into trying “just one tiny bite.” That bite, a velvety smooth spoonful of spinach bathed in a rich, cheesy sauce, completely transformed my perception of vegetables. It was pure magic, a culinary hug, and it turned me into a lifelong creamed spinach devotee. To this day, that first taste remains a comforting memory, a testament to the power of simple ingredients transformed with love and care. This recipe tries to recapture that magic.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Dietary Type: Vegetarian

Ingredients

• 7 tablespoons butter, divided
• 1/4 cup flour
• 1 teaspoon seasoning salt
• Black pepper to taste
• 3/4 cup 18% table cream
• 1/4 cup whipping cream
• 4 ounces cream cheese, softened
• 1 small onion, finely chopped (or about 1/4 cup chopped onion)
• 1 tablespoon minced fresh garlic (can use more to taste)
• 2 (10 ounce) boxes frozen chopped spinach, thawed and slightly drained
• 1/4 cup low sodium chicken broth
• 1/2 cup grated Parmesan cheese

Equipment Needed

• Medium saucepan
• Large skillet or another saucepan
• Whisk
• Measuring cups and spoons

Instructions

1. In a medium saucepan over medium-low heat, melt 4 tablespoons of butter.

2. Stir in the flour, seasoning salt, and black pepper. Whisk continuously for 1 minute to create a smooth roux. This step is crucial for thickening the sauce without lumps.

3. Slowly add the table cream and whipping cream, whisking constantly to incorporate them fully. This gradual addition prevents curdling and ensures a velvety texture.

4. Stir in the softened cream cheese. Increase the heat to medium, and continue stirring/whisking constantly until the mixture is smooth and thick. This process may take a few minutes, so be patient and persistent. Once the sauce reaches a good consistency, remove from the heat and set aside.

5. In a large skillet or another saucepan over medium heat, melt the remaining 3 tablespoons of butter.

6. Add the finely chopped onion and minced garlic to the melted butter. Sauté until the onions are transparent and softened, about 1-1/2 minutes. Be careful not to burn the garlic; it should be fragrant but not browned.

7. Add the thawed and drained spinach and chicken broth to the skillet. Reduce the heat to low, cover the skillet, and cook, stirring occasionally, for 8 minutes. This allows the spinach to heat through evenly and absorb the flavors.

8. Stir in the prepared white sauce (the cream mixture you made earlier) and the Parmesan cheese. Toss well to combine with the spinach, ensuring that every leaf is coated in the creamy sauce. Continue to cook over low heat for a few minutes, stirring frequently, until heated through and the Parmesan cheese is fully melted and incorporated.

Expert Tips & Tricks

• Draining the Spinach: Thoroughly draining the thawed spinach is essential to prevent a watery final product. Press the spinach between paper towels or squeeze it with your hands to remove excess moisture.
• Cream Cheese Temperature: Ensure the cream cheese is fully softened before adding it to the sauce. This will help it blend in smoothly and prevent lumps.
• Adjusting Thickness: If the creamed spinach is too thick, add a splash more chicken broth or cream to thin it out. If it’s too thin, simmer uncovered for a few minutes to reduce the liquid.
• Spice it Up: For a bit of heat, add a pinch of red pepper flakes to the sauce while it’s simmering. A dash of nutmeg also complements the flavors beautifully.
• Make-Ahead Tip: You can prepare the cream sauce a day in advance and store it in the refrigerator. Gently reheat it before adding it to the spinach.

Serving & Storage Suggestions

Parmesan creamed spinach makes an excellent side dish for a variety of main courses. Serve it alongside roasted chicken, grilled steak, baked ham, or fish. It’s also delicious as a filling for omelets or as a topping for baked potatoes.

To store leftovers, allow the creamed spinach to cool completely, then transfer it to an airtight container and refrigerate. It will keep for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently, or microwave in short intervals.

Do not leave at room temperature for longer than two hours. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	555.6 kcal	N/A
Calories from Fat	441 g	79%
Total Fat	49.1 g	75%
Saturated Fat	30.4 g	152%
Cholesterol	145.7 mg	48%
Sodium	552.5 mg	23%
Total Carbohydrate	18.1 g	6%
Dietary Fiber	4.9 g	19%
Sugars	2.3 g	N/A
Protein	15.7 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Version: Substitute the butter with olive oil or a plant-based butter alternative. Use a dairy-free cream cheese and plant-based milk (like oat milk or cashew cream) instead of the table cream and whipping cream. Nutritional yeast can replace the Parmesan cheese for a cheesy flavor.
• Gluten-Free Version: Ensure that the seasoning salt you use is gluten-free. The rest of the ingredients are naturally gluten-free.
• Add-Ins: Consider adding other vegetables like mushrooms, artichoke hearts, or sun-dried tomatoes for extra flavor and texture.
• Cheese Variations: Experiment with different cheeses like Gruyere, Fontina, or Asiago for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. You’ll need about 1 pound of fresh spinach. Wash and chop it, then sauté it until wilted before adding it to the recipe.

Q: How do I prevent the sauce from curdling?
A: Use a low heat and stir constantly while adding the cream and cream cheese. Ensure the cream cheese is fully softened beforehand.

Q: Can I make this ahead of time?
A: Yes, you can prepare the entire dish a day in advance. Store it in the refrigerator and reheat gently before serving.

Q: Can I freeze creamed spinach?
A: Freezing is not recommended, as the sauce may separate upon thawing, resulting in a grainy texture.

Q: What if I don’t have chicken broth?
A: You can substitute vegetable broth or even water in a pinch. The chicken broth adds a bit more richness, but the dish will still be delicious without it.

Final Thoughts

Parmesan creamed spinach is more than just a side dish; it’s a comforting indulgence that elevates any meal. Its creamy texture and rich, cheesy flavor make it a crowd-pleaser that even spinach skeptics will adore. I encourage you to try this recipe and discover the magic of perfectly prepared creamed spinach. Experiment with variations to suit your taste and share your feedback! This pairs wonderfully with a crisp white wine or a sparkling cider. Happy cooking!