CREAMED SPINACH | How to Make Creamed Spinach | Creamed Spinach Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lower in fat than cream cheese.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Put 1/2 cup of water in a large pot and turn the heat to high.

Add the baby spinach to the pot and cook for about 3 minutes until wilted, pushing it down to fit as it shrinks.

Cover the pot with a lid to help wilt the spinach.

Once wilted, turn off the heat and remove the lid, being cautious of it getting stuck.

Transfer the spinach to a colander over a mixing bowl and press out as much liquid as possible using a heavy spatula.

In the same pot, heat 1 tablespoon of olive oil over medium heat.

Add 1 cup of finely diced onions and 1 tablespoon of sliced garlic, sautéing for a couple of minutes.

Add 2 tablespoons of salted butter and let it melt.

Stir in 2 tablespoons of flour to create a white roux, cooking for about a minute.

Pour in 2 cups of half and half and bring to a boil, stirring frequently.

Add 4 ounces of Philadelphia cream cheese to the boiling mixture and stir until melted.

Reduce the heat to low and add 2 cups of shredded mozzarella cheese, mixing until melted.

Add the drained spinach to the cheese sauce and mix well.

Season with sea salt and black pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens