When you think of comfort food, images of warm casseroles and bubbling pasta dishes often come to mind. Yet nestled in the shadows of these culinary giants lies a green gem that deserves its moment in the spotlight: creamed spinach. This unassuming dish, with its lush, velvety texture and rich flavor profile, has quietly stolen hearts and plates across generations. But what is it about this simple combination of fresh spinach and creamy sauce that evokes such nostalgia?
From upscale steakhouse menus to family dinner tables, creamed spinach has transcended its humble origins to become a beloved staple in American cuisine. As we delve into the history and variations of this classic dish, we’ll uncover how it transformed from a side dish into a culinary icon, as well as explore tips for elevating your own homemade version. So grab your whisk and prepare for an adventure that celebrates not just the flavors but also the enduring allure of creamed spinach!
Ingredients:
- 1 lb fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions:
- Prep Spinach: If using fresh spinach, rinse it thoroughly and remove tough stems.
 - Cook Spinach: In a large pot, bring water to a boil. Add spinach and blanch for about 2 minutes until wilted. Drain and chop coarsely.
- Sauté Garlic: In a skillet over medium heat, melt butter. Add minced garlic and sauté for about 30 seconds until fragrant.
- Make Cream Sauce: Pour in heavy cream, stirring continuously. Bring to a simmer and let it thicken for about 3 minutes.
- Combine Ingredients: Mix in chopped spinach and Parmesan cheese. Stir until well combined and heated through.
- Season: Add salt, pepper, and nutmeg if desired. Adjust seasoning to taste.
- Serve: Transfer to a serving dish and enjoy your creamed spinach hot!