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Creamed Spinach Recipe
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Creamed Spinach

This simple yet rich classic is made with blanched spinach leaves in a creamy mornay sauce.
Course Side Dish, Vegetable
Cuisine American
Keyword bechamel, cream, cream sauce, spinach, Thanksgiving, vegetable
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6

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

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.