Holiday Creamed Spinach With Parmesan
15m prep 20m cook 35m ready
A creamy, cheesy spinach side dish made with fresh baby spinach and Parmesan. Perfect for holiday feasts alongside roast meats.
Ingredients
- 907 g fresh spinach
- 59.1 ml butter
- 1 large sweet onion finely chopped
- 3 clove garlic smashed
- 59.1 ml all-purpose flour
- 237 ml heavy cream
- 237 ml whole milk
- freshly grated nutmeg
- 78.9 ml grated Parmesan (preferably Parmigiano-Reggiano)
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 447 mg
- Iron: 6.29 mg
- Magnesium: 151 mg
- Phosphorus: 331 mg
- Potassium: 1310 mg
- Zinc: 2.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 907 g fresh spinach
- 59.1 ml butter
- 59.1 ml all-purpose flour
- 237 ml heavy cream
- 237 ml whole milk
- freshly grated nutmeg
- 78.9 ml grated Parmesan (preferably Parmigiano-Reggiano)
- kosher salt
- freshly ground black pepper
Prepare
- 1 large sweet onion, finely chopped
- 3 clove garlic, smashed
Let's Cook
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Step 1.
In a wok over medium heat, cook the spinach until just wilted, about 2-3 minutes. Drain the spinach in a colander and set aside. Discard any liquid left in the wok.
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Step 2.
In the same wok, melt the butter over medium-high heat. Add the finely chopped onion and smashed garlic; sauté until golden brown, 6 to 7 minutes, stirring occasionally.
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Step 3.
Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux.
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Step 4.
Gradually whisk in the heavy cream and whole milk, then add the pinch of nutmeg. Cook the sauce, stirring frequently, just until it bubbles and thickens, about 3-4 minutes.
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Step 5.
Reduce the heat to medium. Stir in the wilted spinach and grated Parmesan until the cheese is melted and the spinach is evenly coated. Season to taste with kosher salt and freshly ground black pepper. Serve immediately.
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