| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons heavy cream
- One 10-ounce package frozen chopped spinach, thawed and drained
- 1 cup grated white Cheddar
- Juice from 1/2 lemon
- Hot sauce, to taste
- 3/4 cup grated Parmesan
Instructions
- Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
- Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
- Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn’t large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 380 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 83 mg |
| Sodium | 659 mg |
Reviews
Prep ingredients ahead of time because his delicious dish cooks fast! Had to add more cream to thin the sauce out but was a wonderful side to cod with brown butter sauce. New staple side dish!
I will make this delicious sounding recipe but I actually have a question.
The recipe calls for Parmesan to make the cheese crisps but in the video it says cheddar cheese is used for the crisps.
Parmesan is the correct cheese to use in making the crisps, correct ?
The recipe calls for Parmesan to make the cheese crisps but in the video it says cheddar cheese is used for the crisps.
Parmesan is the correct cheese to use in making the crisps, correct ?
Can you make this ahead of time?
This is one of the best creamed spinach recipes ever. I highly recommend it!
Super Good, made exactly as written. The best creamed spinach I’ve ever had.
I’ll be making this again, and again!
I like that you don’t need to defrost the spinach, just toss it in and stir, the ice in the spinach thins out the sauce to a perfect consistency.
I’ll be making this again, and again!
I like that you don’t need to defrost the spinach, just toss it in and stir, the ice in the spinach thins out the sauce to a perfect consistency.
I didn’t use any of the cheddar cheese but substituted 1/2 brick of cream cheese – 4 ounces to be exact. This made it delightfully creamy and I also used a little bit more half-and-half and/or milk for thinner, and omitted the lemon, nutmeg and other “distractions.” It’s a delicious recipe and I also didn’t even bother with the crispy Parmesan tops – it’s not necessary. It’s a great dish with out, and a perfect side for steaks. So decadent and it will be a sure a go to!