Why is my creamed spinach watery?

The most common culprit is not removing enough moisture from the spinach before adding it to the cream sauce. Take extra time to squeeze out as much liquid as possible. If your finished dish is still watery, you can cook it a bit longer to reduce the liquid or add a little more Parmesan cheese to absorb excess moisture.

Can I make creamed spinach without dairy for a lactose-free version?

Yes! Substitute the butter with olive oil or a plant-based butter, and replace the heavy cream with full-fat coconut milk or a quality non-dairy creamer. For the cheese, nutritional yeast provides a similar flavor profile, or use a dairy-free Parmesan alternative.

How can I add more flavor to my creamed spinach?

Try adding a pinch of red pepper flakes for heat, a squeeze of lemon juice for brightness, or sautéed mushrooms for earthiness. For depth, a splash of white wine added before the cream (allowing it to reduce) works wonders, as does a teaspoon of Dijon mustard whisked into the sauce.

Is creamed spinach healthy?

While spinach itself is nutrient-dense and packed with vitamins, minerals, and antioxidants, traditional creamed spinach contains significant amounts of butter, cream, and cheese. For a lighter version, substitute some cream with milk or broth, reduce the butter, and use less cheese. You'll still get a delicious side with more of spinach's natural benefits shining through.

Creamed Spinach Recipe

Description

This Creamed Spinach recipe is a delectable, velvety side dish perfect for pairing with a variety of meals. The rich and creamy sauce, made with heavy cream, parmesan cheese, and a hint of nutmeg, takes simple spinach to a new level. It’s quick, easy to prepare, and guarantees rave reviews from all at the table!

Ingredients

Units Scale

Spinach

15 ounces frozen cut leaf spinach, thawed and drained of all excess liquids

Cream Sauce

2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 cup grated parmesan cheese

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Instructions

Prepare the Spinach
Place the thawed cut leaf spinach into a strainer set over a bowl to drain all excess moisture. Use a large spoon to gently press the spinach, extracting as much liquid as possible. Set the drained spinach aside.
Cook the Aromatics
In a medium 10-inch skillet over medium-high heat, melt the unsalted butter. Add the finely chopped shallots and minced garlic. Cook for 1-2 minutes, or until the shallots soften and the garlic becomes fragrant.
Make a Roux
Sprinkle the all-purpose flour over the shallots and garlic in the skillet. Stir and cook for 30 seconds until the flour turns a light blond color and absorbs fully into the butter.
Add Heavy Cream
Slowly pour in the heavy cream while stirring constantly to avoid lumps. Once the cream is fully incorporated, stir in the salt, black pepper, and ground nutmeg. Allow the sauce to cook for 2-3 minutes, stirring frequently until the sauce thickens and begins to bubble. Reduce the heat if needed to prevent burning.
Combine and Finish
Stir in the drained spinach and grated parmesan cheese until well combined. Remove the skillet from the heat. Your Creamed Spinach is now ready to serve!

Notes

You can swap frozen spinach for fresh spinach. You’ll need about 1 ½ pounds of fresh spinach to yield the equivalent of 15 ounces of thawed frozen spinach. Be sure to wilt, drain, and press out any excess moisture.
To avoid scorching the cream, reduce the heat to medium or medium-low if the skillet becomes too hot when adding the cream.
Grated Pecorino Romano can be used as an alternative to parmesan cheese for a different flavor.
For a milder onion flavor, substitute the shallot with minced sweet yellow onion, such as Vidalia.
Use freshly grated nutmeg for a more robust flavor. However, be cautious not to overdo it, as nutmeg can overpower the dish.

Nutrition

Serving Size: 1 Serving
Calories: 260kcal
Sugar: 2g
Sodium: 550mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg