If you search my archives, you’ll find that I love spinach. Fresh, frozen, creamed – you name it, I’ve made it. While frozen spinach is the easiest way to make creamed spinach (imho), using fresh spinach is a pretty close second.
The addition of the egg yolks give this a slightly yellow tint, but that’s what adds to the decadence of this side dish. It would be great next to turkey or a roast at your Christmas dinner.
Easy Creamed Spinach
- 1/3 cup unsalted butter, divided
- 4 tablespoons all-purpose flour
- 1 an onion, chopped
- 3 cloves garlic, finely chopped or minced
- 1 cup whole milk
- Salt and pepper, to taste
- 1 pinch ground nutmeg, optional
- 1 pinch of cayenne pepper, optional
- 16 ounces baby spinach leaves, washed and dried
- 2 tablespoons of grated parmesan cheese, to serve
- Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
- Pour in the milk, whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (if using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
- In a separate pan, melt the remaining butter, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (add a small spoon of water if the pan gets too dry.)
- Add wilted spinach to the cream sauce, stirring gently to combine.
- Sprinkle with parmesan cheese and serve immediately.