Creamed Spinach

This simple yet rich classic is made with blanched spinach leaves in a creamy mornay sauce.

Course Side Dish, Vegetable

Cuisine American

Prep Time 5

Cook Time 15

Servings

Calories 258kcal

Author Kylie Mazon-Chambers

Ingredients

2 pounds spinach leaves
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
2 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
¼ cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon cayenne pepper
Kosher salt, as needed
Freshly ground black pepper, as needed

US Customary - Metric

Instructions

Pick through the spinach removing any leaves with blemished stems.
Bring a large pot of salted water over medium-high heat to a boil. Add the spinach and blanch until bright green and tender.
Remove spinach to a bowl of ice water to stop the cooking process. Drain the spinach then squeeze out as much excess water as possible.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion and sauté until tender and opaque, about 4 minutes. Add the garlic and sauté until fragrant, about an additional 30 seconds.
Add the butter and allow to melt then stir in the flour and let the roux cook for a minute until a pale golden brown. Add the milk and cream, whisking to incorporate.
Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens and coats the back of a spoon, about 5 minutes. Stir in the Parmesan and cayenne, then season to taste with salt and pepper.
Add the spinach, stirring to coat it in the mornay sauce. Serve hot.

Notes

Blanch your spinach before adding it to the sauce. This quick step helps preserve its bright green color and removes oxalic acid, preventing that chalky mouthfeel spinach sometimes leaves behind.

Nutrition