Creamed Spinach Bliss

This is BY FAR the best creamed spinach in the world.  It’s so wonderful I can just eat it alone and call it dinner, or lunch or breakfast.  It’s so good.

I urge you to go ahead and get the fresh stuff instead of the frozen because… you won’t be sorry. 

There are 2 components to this dish:

  1. The Cream Sauce
  2. The sauteed spinach

Neither are complicated, and the end result is worth the effort to make this in 2 steps.  So, so delicious.  Stay tuned to the end of this post because there is a surprise!

First, let’s make the cream sauce:

Melt 3 tbsp butter in a large sauce pan.  You want a big pan because you will be adding heaping amounts of spinach to it in a few minutes.

Once the butter melts, add 4 tbsp flour, 1/2 tsp seasoned salt & 1/2 tsp salt.

Cook butter & flour mixture about 4 minutes.  Whisk in 1 cup half & half.

Cook on medium until very thick.  You can see in the last picture above how thick your sauce will be.

Set aside.

Next we are going to cook the spinach.

In a large skillet (I use cast iron) add 2 tbsp butter and 4 tbsp minced onions.  Cook on medium/ high until onions are soft.
Add 1/4 cup water.
Add chopped spinach in 2 parts.  The spinach will wilt and cook quickly.  Once the first half of the spinach has cooked down, stir in the second half.
Using a slotted spoon, begin adding the cooked spinach to the cream sauce.  Continue until all the spinach is added.  Do not add liquids from the spinach pan.
Stir spinach into cream.
This is where things get really fun!
Add 1/4 cup grated parmesan cheese & 1/2 cup sour cream to your creamed spinach & stir.
You can serve this from the saucepan.  You can transfer it into a casserole.  You can make this ahead and warm in the oven before serving.
You can even freeze it.  When I make this creamed spinach I always double the recipe & freeze half of it in quart bags.  It freezes perfectly and makes an easy side dish on busy days.

ANNNND…

There is another thing I do with this perfect creamed spinach recipe that is perhaps the best way to serve it:

Add a handful of mozzarella or fresh parmesan cheese (or a combination of both) to the top and bake it! (350 degrees for 30 minutes or until it’s brown and bubbly)
Serve with tortilla chips for some rockin’ spinach dip!
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Enjoy!
Candi
Print Recipe
Creamed Spinach Recipe
This is BY FAR the best creamed spinach in the world. Whether it is sitting next to a giant steak, a grilled chicken breast or in a bowl alone - it will be the star of your plate. So good it needs no companions.
Servings
people
Ingredients
Cream Sauce
Spinach
Finish the Dish
Servings
people
Ingredients
Cream Sauce
Spinach
Finish the Dish
Recipe Notes

To make the cream sauce:

Melt 3 tbsp butter in a large sauce pan.  Add 4 tbsp flour, 1/2 tsp seasoned salt & 1/2 tsp salt.  Cook butter & flour mixture about 4 mintues.  Whisk in 1 cup half & half.  Cook on medium until very thick.  Set aside.

To cook the spinach.
In a large skillet (I use cast iron) add 2 tbsp butter and 4 tbsp minced onions.  Cook on medium/ high until onions are soft.  Add 1/4 cup water.  Add chopped spinach in 2 parts.  The spinach will wilt and cook quickly.  Once the first half of the spinach has cooked down, stir in the second half.

Using a slotted spoon, add the cooked spinach to the cream sauce.  Do not add liquids.   Stir spinach into cream.
To finish the Dish:
Add 1/4 cup grated parmesan cheese & 1/2 cup sour cream to your creamed spinach & stir.
Enjoy!
This dish can be made ahead warmed in a 325 degree oven before serving.   It can be frozen for future meals.  It also makes a wonderful spinach dip to serve with tortilla chips.  Just top with your favorite grated cheese and bake at 350 degrees for 30 minutes ( I like mozzarella and parmesan).
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