Creamed Spinach with Cream Cheese
Tender wilted spinach folded into a silky cream cheese sauce with softened garlic, shallot, Parmesan, and a touch of nutmeg.
Prep: 15 min · Cook: 15 min · Yield: 6 · Method: Stovetop
Ingredients
- 2 lb (907 g) fresh spinach
- 2 tbsp (28 g) unsalted butter
- 1 small (about 2 oz/57 g) shallot
- 2 cloves garlic
- 0.5 cup (120 ml) whole milk
- 8 oz (227 g) cream cheese
- 0.5 cup (45 g) finely grated parmesan cheese
- 0.75 tsp (4 g), plus more to taste kosher salt
- 0.25 tsp (0.5 g) black pepper
- 0.125 tsp (0.25 g) ground nutmeg
Cooking instructions
- Wash the spinach and leave it slightly damp. Heat a large pot or Dutch oven over medium-high heat, add the spinach in batches, and cook, tossing, for 3 to 5 minutes until fully wilted. (about 5 min) — Medium-high heat
- Transfer the wilted spinach to a colander. Cool briefly, then squeeze it firmly in handfuls until very little liquid remains. Roughly chop the spinach and set aside. (about 4 min) — Cool briefly
- Melt the butter in the same pot over medium heat. Add the finely chopped shallot and minced garlic; cook for 2 to 3 minutes until softened and fragrant, without browning. (about 3 min) — Medium heat
- Stir in the milk and cream cheese, cut into small pieces. Cook, stirring constantly, until the cream cheese melts and the sauce is smooth, about 3 to 4 minutes. (about 4 min) — Medium-low heat
- Fold in the chopped spinach, Parmesan, salt, pepper, and nutmeg. Cook for 2 to 3 minutes, stirring, until hot throughout and thickened. Taste and adjust seasoning; serve immediately. For food safety, ensure the finished dish reaches at least 165°F (74°C) before serving. (about 3 min) — Medium-low heat; 165°F (74°C)