Creamed spinach is an easy way to prepare fresh spinach. If you’re looking for a tasty way to use spinach other than fresh salads, this recipe is healthy and delicious. The first time I made it, my family was hesitant, but we all love this recipe and it is quick to prepare. This is a very “light” and quick version of creamed spinach, which makes a nice side dish.
- 1/2 onion
- 2 cloves Garlic
- 2 Tablespoons Butter
- 1 bag Fresh Spinach (or 80z)
- 1/4 cup Heavy Cream
- Salt And Pepper, to taste
- optional spices – paprika, smoked paprika, etc.
Dice the onion and garlic cloves. I am a huge fan of garlic and onions – you can certainly use less!
Melt butter in a pan and saute the onions, adding in the garlic when the onions are about halfway done. (Approximately 2-3 minutes for the onions and another 2-3 minutes once the garlic is added (but this varies according to the cooking temperature).
Add the spinach to the pan and cook down.
I generally lightly press down on the spinach with my spatula so that it wilts more easily. Toss the spinach to cook evenly.
When the spinach is just about finished cooking – you want it wilted but not browned – add heavy cream.
Add salt and pepper to taste, as well as any other spices you might want.
This recipe makes a bowl of spinach, which I can easily eat on my own! You may want to double, triple, or quadruple the recipe depending on how many people you are feeding!
For a thicker, richer version, you can adjust the recipe by making a roux with butter, flour, and milk, and then mixing with the spinach/onion/garlic mixture.
A good example is the Pioneer Woman’s Creamed Spinach.