Easy Cheesy Creamed Spinach Recipe – Comfort Food in Under 30 Mins

Introduction

Oh, cremed spinach! Just hearing those words can bring back memories of cozy family dinners and that unmistakable feeling of pure comfort. This isn’t just a side dish; it’s a hug in a bowl! And you know what’s even better? Making it yourself is surprisingly simple and quick. I’m so excited to share this incredibly easy Cheesy Creamed Spinach recipe with you – it’s a total game-changer for weeknight meals or impressing guests. Get ready to discover your new favorite way to enjoy this classic dish!

Why You’ll Love This Recipe

  • Fast: Seriously, you can have this creamy, dreamy spinach on your table in under 30 minutes. Perfect for those busy evenings!
  • Easy: No fancy techniques here! Even if you’re new to cooking, you can totally nail this recipe.
  • Giftable: While it’s best served fresh, imagine a small, portioned container of this as part of a gourmet basket or a thoughtful meal to a friend.
  • Crowd-Pleasing: From picky eaters to seasoned foodies, everyone seems to adore this rich, cheesy goodness. It’s a guaranteed hit!

Ingredients

Gathering your ingredients is the first step to kitchen success. For this heavenly Cheesy Creamed Spinach, you’ll need:

  • 1 lb fresh spinach, washed and stems removed: Fresh is best for that vibrant green color and flavor.
  • 2 tablespoons unsalted butter: The foundation of our creamy sauce, giving it that rich taste.
  • 2 cloves garlic, minced: Because garlic makes everything better, right?
  • 2 tablespoons all-purpose flour: This will help thicken our sauce into that luscious, creamy consistency.
  • 1 cup whole milk: For a smooth and creamy base.
  • 1/2 cup heavy cream: To add that extra touch of indulgence and velvety texture.
  • 1 cup shredded mozzarella cheese: For that irresistible cheesy pull and mild flavor.
  • 1/2 cup grated Parmesan cheese: Adds a delightful salty, nutty depth.
  • Salt and pepper to taste: The essential seasonings to bring all the flavors together.
  • Pinch of nutmeg: A little secret weapon that really enhances the creamy flavor without tasting like nutmeg itself!

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying this deliciousness in no time.

  1. Prep Your Spinach

    First things first, let’s get that spinach ready. Bring a pot of water to a boil. Carefully add your washed spinach and let it blanch for just 30 seconds – you want it slightly wilted, not mushy. Immediately scoop it out and plunge it into an ice bath (a bowl of ice water). This stops the cooking process and keeps it a beautiful bright green. Once cooled, give it a good squeeze to get out as much excess water as possible. Then, give it a rough chop. Set aside!

  2. Start the Creamy Sauce

    Grab a medium saucepan and melt your butter over medium heat. Once it’s bubbly, toss in your minced garlic. Sauté for about a minute, just until you can smell that wonderful garlicky aroma. Be careful not to burn it!

  3. Make the Roux

    Sprinkle the flour over the garlic and butter. Whisk it all together constantly for about a minute. This is called a “roux,” and it’s what will give our sauce its thickness. It should look like a thick paste.

  4. Add the Milk

    Now, it’s time for the milk. Gradually whisk it into the roux, a little at a time, making sure to get rid of any lumps. Keep whisking and stirring as you pour the milk in. Once all the milk is in, bring the mixture to a gentle simmer. Keep stirring, and you’ll see it start to thicken up beautifully.

  5. Enrich with Cream

    Pour in the heavy cream and let it cook for another 2 minutes, still stirring occasionally. This is where the magic really happens, creating that super-rich and decadent texture.

  6. Get Cheesy!

    Take the saucepan off the heat. Now, stir in your shredded mozzarella and grated Parmesan cheeses. Keep stirring until they’re completely melted and the sauce is wonderfully smooth and gooey. Oh, the aroma!

  7. Combine and Season

    Add your chopped spinach to the cheesy sauce. Give it a good stir to make sure every bit of spinach is coated in that glorious creaminess. Finally, season with salt, pepper, and that little pinch of nutmeg. Stir everything well. Taste it and adjust the salt and pepper if needed. You’ve done it!

Substitutions & Additions

This recipe is fantastic as is, but feel free to play around! Here are a few ideas:

  • Frozen Spinach: If you’re short on time or fresh spinach isn’t available, you can use about 10 ounces of frozen chopped spinach. Make sure to thaw it completely and squeeze out ALL the excess water – this is crucial!
  • Cream Cheese: For an extra tangy and creamy kick, stir in a couple of ounces of softened cream cheese along with the other cheeses.
  • Spicy Kick: A pinch of red pepper flakes added with the garlic can give it a lovely warmth.
  • Savory Boost: A dash of Worcestershire sauce or a bit of Dijon mustard can add another layer of savory flavor.
  • More Veggies: Sautéed mushrooms or caramelized onions are delicious additions!

Tips for Success

A few little tricks to make your Cheesy Creamed Spinach absolutely perfect:

  • Don’t Skip the Ice Bath: It’s essential for maintaining that vibrant green color and preventing overcooking the spinach.
  • Squeeze, Squeeze, Squeeze: Getting as much water out of the spinach as possible is key to a thick, creamy sauce. Soggy spinach will water down your delicious creation.
  • Whisk Constantly: When adding the milk to the flour mixture, whisking prevents lumps and ensures a smooth sauce.
  • Low and Slow: Cook your roux for the full minute to get rid of the raw flour taste.
  • Prep Ahead: You can blanch and chop your spinach a day in advance and store it in the refrigerator. Just make sure to squeeze out any extra moisture before adding it to the sauce.

How to Store It

Leftovers? Lucky you! Let the cremed spinach cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. You might need to add a splash of milk or cream when reheating to bring back that creamy consistency.

FAQs

Got a question? We’ve got answers!

Can I freeze Cheesy Creamed Spinach?

While it’s best enjoyed fresh, you can freeze it. However, the dairy and spinach might separate a bit upon thawing, and the texture may change slightly. If you freeze it, thaw it in the refrigerator overnight and reheat gently, stirring well.

What can I serve with Cheesy Creamed Spinach?

It’s the perfect side dish for steak, roasted chicken, pork chops, baked salmon, or even just with some crusty bread for dipping!

Why is my cremed spinach watery?

This is usually due to not squeezing out enough water from the spinach after blanching or using frozen spinach that wasn’t properly drained. Ensure you really get that moisture out!

Can I make this dairy-free?

While it would change the flavor and texture considerably, you could experiment with dairy-free butter, unsweetened plant-based milk (like oat or soy), dairy-free cream cheese alternative, and dairy-free shredded cheese. It would be a different dish, but still potentially delicious!

Cheesy Creamed Spinach

An incredibly easy and quick Cheesy Creamed Spinach recipe that's perfect for weeknight meals or impressing guests. It's a rich, creamy, and cheesy classic comfort food.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings

Equipment

  • Pot For blanching spinach
  • Bowl of ice water For ice bath
  • Medium saucepan For making the sauce
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Airtight container For storing leftovers

Ingredients
  

Hauptzutaten

  • 1 lb fresh spinach washed and stems removed
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • 0.25 teaspoon nutmeg pinch

Instructions
 

  • Blanch the spinach in boiling water for 30 seconds, then plunge into an ice bath. Squeeze out excess water and roughly chop. Set aside.
    1 lb fresh spinach
  • Melt butter in a medium saucepan over medium heat. Sauté minced garlic for about 1 minute until fragrant.
    1 lb fresh spinach
  • Sprinkle flour over the garlic and butter, whisking constantly for 1 minute to form a roux.
    1 lb fresh spinach
  • Gradually whisk in the milk, a little at a time, ensuring no lumps form. Bring to a gentle simmer, stirring until thickened.
    1 lb fresh spinach
  • Pour in the heavy cream and cook for another 2 minutes, stirring occasionally.
    1 lb fresh spinach
  • Remove from heat and stir in the mozzarella and Parmesan cheeses until melted and smooth.
    1 lb fresh spinach
  • Add the chopped spinach to the cheese sauce and stir to coat. Season with salt, pepper, and nutmeg. Stir well and taste to adjust seasonings.
    1 lb fresh spinach

Notes

To store, let cool completely and store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed.

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